1 Wipe the anchovies with kitchen paper, soak the bread in some milk, then
squeeze out the excess.
2 Place the anchovies, bread, garlic cloves (remove the central shoot), vinegar
and pepper. Blend for approximately 30 seconds to achieve a smooth paste.
3 Open the lid and add the crème fraîche. Blend until it is evenly mixed.
Tip: Delicious with raw vegetables.
1 Squeeze the lemons and set aside the juice and pulp.
2 Drain the sardines, cut them in half and place in the bowl with the lemon juice
and pulp, egg yolks, diced butter, parsley, salt and pepper.
3 Press the pulse button approximately 10 times.
Tip: Serve chilled on toast.
ANCHOVY PASTE
SARDINE AND LEMON PATE
200g anchovies in olive oil
160g crème fraîche
2 garlic cloves
1 tsp balsamic vinegar
1 slice bread
pepper
milk
135g sardines in olive oil
1½ lemons
50g butter
2 hard boiled egg yolks
5 sprigs flat-leafed parsley
salt and pepper
PREPARATION : 10 min 1 LARGE BOWL ACCESSORY:
PREPARATION : 10 min 1 BOWL ACCESSORY:
31
TANTALISING APPETISERS
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