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Ingredients
Method
- 125g tin of sardines in olive oil
- 100g crème fraîche
- 1 lemon, zest and juice
- 1 finely diced shallot
- Small bunch of parsley, chopped
- Pinch of paprika
- Pinch of cayenne pepper
- Pinch of garlic granules
- Drain the fish and tip into a bowl, reserving the oil. Remove any tough backbones and discard, then gently mash with a fork. Stir in the cream fresh, a dash of lemon juice and all the lemon zest.
- Stir through the shallot, parsley and paprika, then add the cayenne pepper and garlic granules to taste. Season well with salt, pepper and more lemon juice if needed, then drizzle with the reserved oil and serve with bread, crackers or crudites.
10 mins
4 serving
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