Monday, September 7, 2009

Sardine Pate a la David Lebovitz

I found the base for this Sardine Pate recipe on David Lebovitz's website. Being a bit of a sardine freak, I was initially excited, but after reviewing how easy it was to prepare, I could barely contain myself. It really is as easy as it sounds to make. I even went one easier than using fresh sardines, I used a can of Matiz sardines (my favorite) the recipe worked out stunningly.

Ingredients
- 1 can of sardines in oil
- salt and freshly-ground black pepper
- 1/4 small red onion, chopped fine
- 1/4 bunch of chives, minced
- big pinch of chile powder
- 1 oz unsalted butter, at room temperature
- 1 tablespoons olive oil
- Juice from 1/2 lemon

Preparation
Add ingredients to a food processor (except for lemon juice) and pulse until a reasonably smooth mixture forms. Taste for seasoning, add lemon juice, additional salt and pepper as needed and mix. Spoon into serving container. I used a small ramekin.

Serve with whole wheat toast points.

Wine Pairing
Dry, crisp sparkling wine, such as Pinon NV Brut or a still white wine such as Sauvignon Blanc, Muscadet, or Albarino. A perfect match would be a bottle of Txakolina.

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