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    Sardine pâté with sweet red onion toasts

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    Sardine pâté with sweet red onion toasts

    Pickling the red onion in vinegar and sugar makes a sweet, tangy topping that balances perfectly with the piquant sardines.

    • Preparation time: 10 minutes
    • Cooking time: 0 minutes
    • Total time: 10 minutes 10 minutes

    Serves: 2


    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.

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    Cook’s tip

    For a fiery kick, swap the sweet paprika for the hot smoked variety. 


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