I saw this recipe (if you can call it that) some years ago in his book Real Fast Food, and it lingered in the back of my mind. So since my pantry had two tins of sardines lurking, I thought - yep, it's time! Nigel's 'recipe' consists of mashing together a tin of sardines and an equal amount of butter, plus some lemon juice. I thought I'd add a bit of extra oomph for the modern age. So here it is, my version of Nigel's fishy spread.
Recipe inspired by Nigel Slater, and improved (tee hee) by me
Makes one (very) scant cup, about 200g.
90g. (3 oz + 1 tsp) of salted butter, softened
110g. (4 oz) tin of sardines in springwater or olive oil, drained
12-15 chives - more if you like
a big!! handful of curly-leaf parsley - use flat-leaf if you must:-)
one wedge of preserved lemon, flesh discarded, skin cut into strips
4-5 tsp lemon juice
½ -1 tsp sea salt flakes
lots of freshly-ground black pepper
extra herbs for serving if you wish
add baby capers and preserved lemon strips on top too, if you fancy
Let the butter soften on your kitchen bench
Tip it into your food processor, and give it a quick whizz
Now add the snipped or ripped chives, parsley and preserved lemon strips, and give it a whirl
Then add the lemon juice, salt and pepper and blitz away
Taste it - and add more lemon juice, seasoning and herbs if you wish - I did!
Scrape it out into a jar (or plastic container), cover tightly and keep in the fridge for up to a week
Serve on hot toast with more pepper etc, if you wish
I used wild Scottish sardines in springwater, but you can use the ones in extra-virgin olive oil if you prefer - I ended up with about 70g. of drained sardines
I simply broke up the chives and parsley in my hands before adding to the processor
Can be stored in the freezer for up to 6 months
|everything goes in the processor|
|now add the little fishies :-)|
|and whizz till smooth|
|scoop into a pretty pot|
|ready for the fridge (for up to a week)|
|spread on hot toast|
I know it looks like I've put on a major amount here, but it wasn't thaaaat much ... I love the beautiful speckled green colour, too!
|artwork © Sherry's Pickings|