A coarse dip perfect for sardine-lovers. Enjoy a well-balanced mixture of tangy capers and lemon juice with fresh parsley and garlic harmonising with our quality sardines.
Makes approx. 1 cup
2 cans Albo or Ortiz sardines in olive oil
50g butter, softened
1 clove garlic, crushed
2 Tbsp Sabato salted capers, well rinsed and drained
2 Tbsp finely chopped flat-leaf parsley
½ tsp Pons hot smoked paprika flakes
Squeeze of lemon juice
Drain the sardines, reserving a little of the oil. Break up the sardines into coarse chunks then gently mix with the butter and garlic until you have a rough purée. Add the capers, parsley, paprika and lemon juice; mix together with a fork, adding enough reserved oil to reach a spreadable consistency. Transfer to a jar and store in the fridge.
Recipe by Julie Le Clerc