Sardine Cream

Updated: Sep 20

Sardine Cream

## Discover the Versatility of Creamy Sardine Pâté

Experience a delightful creamy sardine texture that serves as a nutritious pâté free from additives, or as a flavorful addition to pasta and salads. The preparation process is straightforward and quick. Simply follow the recipe.

Ingredients: simple, total time: 35 min. 4 serving

Preparation:

Prepare all the ingredients as described above.
Fry the chopped onion in olive oil until it softens and becomes transparent.
Add the blended carrot, celery, anchovies, salt, black pepper and stir well, simmer for about 5–7 minutes with occasional stirring on low to moderate heat.
Now add sardines that you have cut into smaller pieces, let them simmer for about 5 minutes.
Gradually add broth. Wait for the liquid to evaporate and for the mixture to become thicker, now add tomato paste stir all well and simmer another 12–15 minutes. Add a little water as needed.
When a creamy structure is formed, turn off the heat.
Transfer all ingredients to a blender and blend well with a hand mixer into a smooth cream.
Control the cream and add spices as needed.
In this way, you get cream as an addition to pasta or simply as a spread for bread or some Mediterranean salad.

Enjoy in bites!

NOTE:

You can pack this cream in special freezer boxes with a lid and keep it for up to a month. Take the cream out the day before in the refrigerator before preparation.
When heating this cream, add olive oil and liquid from the pasta where the pasta was cooked.
For pasta as addition, you can add capers at the end of the serving if you like.
Keep the rest of the cream in the refrigerator for up to 2 days.