Star recipe: Georgia’s Sardine Pate

Made with Lucky Star Sardines in Vegetable Oil, butter, lemon juice and zest, and fresh chives, this pate is bursting with savoury goodness. And the best part? It’s incredibly easy to make!

Recipe compliments of Lucky Star.

Cooking time: 10 Minutes | 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
• 2 Extra-large eggs
• 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. This prevents them from cracking while boiling.
6. Once the water boils, lower the heat and add the eggs and set a timer for exactly 4 and a half minutes.
7. When the eggs are done, slice off the tops and serve them in egg cups with (buttered) toast and the sardine spread.