Most pates are high in saturated animal fat somewhere along the line making them high in cholesterol. In this recipe the fat comes from fish and vegetarian sources.
Avocado gives the recipe its richness; a great alternative to cream or crème fraiche. It is also ideal for those with grain and dairy intolerances.
You will need a blender and a few simple ingredients. From the cupboard to the plate it takes around 10 minutes to make and serve. It can be as sophisticated as you want for a dinner party or dressed down for a snack. Whatever you do, it will be quick!
Cook time: None
Ingredients
Serves 2 for lunch
- 1 tin of Sardines in sunflower or olive oil, 135 gms
- 1 Avocado, peeled and stoned (our one weighed around 190 gms)
- Juice of ½ lemon
- 2 anchovy fillets
- 1 Dessertspoon of oil from the sardines
- 1 Teaspoon of oil from the anchovies
- 1 – 2 Teaspoon of hot pepper sauce
- Freshly ground pepper and salt
- A little water
- Put all the ingredients in a blender, and blend until smooth.
- Taste test and add more seasoning if required.
- The consistency should be like taramasalata only not pink! Add a little water if necessary.
- Serve in a bowl with a chunk of granary or pitta bread and a side salad.
Note
Add more oil and or water to get the right consistency, i.e. like a soft pate or taramasalata
Add more hot pepper sauce if you prefer. Alternatively you can use a fresh red chilli. Just deseed and add right at the beginning at the blender stage.
