Sardine and Spinach Pâté from Life's Too Short to Stuff a Mushroom by Prue Leith
Use the method for the Smoked Salmon Pâté.
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Cooking tools:
- Food processor
- Can opener
- Mixing bowl
- Fork
- Spatula
- Measuring spoon
- Ramekin
Ingredients
- 1 x 120 g/4¼ oz can of sardines in oil (including the oil)
- 100 g/3½ oz spinach leaves, cooked and well drained
- 100 g/3½ oz butter
- a pinch of salt
- ½ tsp coarsely ground black pepper
- 1 tsp Dijon mustard
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