GEORGIA’S Sardine Pâté
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Cooking Time
10 Minutes

Serves Icon

Serves
2

INGREDIENTS

  • Lucky Star Sardines in Vegetable Oil 2 tins (120 g each)
  • Butter, softened 1⁄4 cup (60 ml)
  • Lemon juice 1 Tbsp (15 ml)
  • Lemon zest, grated 2 tsp (10 ml)
  • Fresh chives, finely chopped 2 Tbsp (30 ml)
  • A dash of olive oil
  • Extra-large eggs at room temperature 2
  • Salt and pepper to taste

METHOD

  1. In a medium bowl add drained sardine fillets with the butter, lemon juice and zest.
  2. Season with salt and pepper.
  3. Using a fork or a masher, mash the sardines until smooth and then add the chives.
  4. If the spread is too thick you can add a little olive oil to loosen it a bit.
  5. In a small saucepan on medium heat, add enough water to cover the saucepan and then prick the eggs.
  6. CHEF'S TIP:
  7. This prevents them from cracking while boiling.
  8. Once the water boils, lower the heat and add the eggs and set a timer for exactly 4 and half minutes.
  9. When the eggs are done, slice off the tops and serve them in egg cups with (buttered) toast and the sardine spread.

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