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Sardine pâté with sweet red onion toasts
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Pickling the red onion in vinegar and sugar makes a sweet, tangy topping that balances perfectly with the piquant sardines.
2 tbsp red wine vinegar
½ tsp caster sugar
1 small red onion, thinly sliced
95g can John West Parmentier Sardines in Olive Oil
100g essential Waitrose Creamy Soft Cheese
1 tbsp lemon juice
1 tbsp finely chopped parsley
½ tsp sweet smoked paprika
4 slices sourdough or other rustic bread
1 tbsp Cooks’ Ingredients Nonpareille Capers, drained and rinsed
1. Place the vinegar and sugar in a small bowl and mix well together. Stir in the red onion then place in the fridge.
2. Drain the sardines and place in a separate bowl. Using a fork, roughly mash the fish then stir in the soft cheese, lemon juice parsley and paprika.
3. Toast the bread and place on 2 serving plates. Spread with the sardine pâté. Stir the capers into the red onions and scatter over the pâté.
For a fiery kick, swap the sweet paprika for the hot smoked variety.
Typical values per serving: