A quick and easy hors d’oeuvre to make, Zermatt Sardine Pate is just the thing to serve if unexpected guests arrive!
Sliced brown bread and butter and a chilled bottle of white zuinc would be the ideal accompaniments.
12 oz. canned sardines, drained
1 hard-boiled egg, finely chopped
2 teaspoon salt
2 teaspoon black pepper
2 small garlic cloves, crushed
2 teaspoon very finely grated lemon rind
2 tablespoons double cream
1 lemon, quartered
Place the sardines and egg in a strainer held over a medium-sized mixing bowl. Using the back of a wooden spoon, rub the sardines and egg through the strainer to form a puree. Discard any pulp remaining in the strainer.
Add the salt, pepper, garlic, lemon rind and cream and beat the ingredients together with the spoon until they are thoroughly combined. Alternatively, blend all the ingredients together in an electric blender.
Spoon the mixture into a small terrinc and place it in the refrigerator to chill for 30 minutes. Remove the terrinc from the refrigerator and garnish with the lemon quarters. Serve immediately.