Tinned fish is having a moment at last! Here in Spain, though, it has always been a premium product. People give each other beautiful tins of prime tuna, sardines and other seafood as special gifts. Just ask my sister!
Sardine & Spinach Pâté has always been one of my favourite tapas to serve with drinks, but it’s equally good as a starter or a light lunch. And, of course, it is always enhanced by a copa of Manzanilla – or two.
It’s super simple, full of goodness and one of those recipes you can happily play around with. Taste as you go, make it your own and enjoy. It is quick & easy to make.
Ingredients
2 tins good-quality sardines, drained
500g frozen chopped spinach, defrosted
150–200g cream cheese
Juice of 1 lemon, or more to taste
A pinch of cayenne or Aleppo pepper
Maldon sea salt
Freshly ground black pepper
Method
Defrost the spinach overnight in the fridge, or leave it for several hours at room temperature.
The important thing is to get rid of as much excess water as possible. I put the spinach into a sieve and press it firmly with the back of a serving spoon. Don’t skimp on this bit – watery spinach will give you watery pâté!
Put the spinach into a blender with the drained sardines, cream cheese, lemon juice and a pinch of cayenne or Aleppo pepper. Blitz until you have a smooth purée, or stop slightly earlier if, like me, you enjoy a little texture.
Now taste.
Not all lemons are created equal, so add more juice if it needs brightness. Then season with Maldon salt and plenty of freshly ground black pepper. Taste again and adjust until it’s exactly as you like it.
Serve chilled, with good bread, toast or crackers.
