Prep time
120 mins
Cooking Time
30 mins
Serves
4
Ingredients
Ingredients
For the pate
- 200g MSC Cornish Pilchard Fillets
- 2 tbsp Crème fraiche
- 1 tbsp horseradish sauce
- Zest and juice of 1 lemon
- 1 tbsp chives, finely chopped
- ½ tsp cracked black pepper
- Pinch of sea salt
For the devilled butter
- 50g melted butter
- ½ tsp chives
- Pinch of nutmeg
- Pinch of cayenne pepper
- Pinch of sea salt
For the salad
- Handful of watercress and rocket
- ½ cucumber, finely sliced
- 1 preserved lemon, finely sliced
- 4 silverskin pickled onions, finely sliced
Sliced Sourdough to serve
Method
Method
- Blitz the Cornish pilchard fillets with all other pate ingredients until smooth. Season to taste with salt and pepper. Then transfer into a Kilner jar. Press down to expel any air gaps and level the top of the pâté with a spatula.
- Melt your butter and add in nutmeg and cayenne. Then pour over the pate to cover with a golden layer of spiced butter. Finish with a pinch of chives and some sea salt flakes. Allow to set in the fridge for 1-2 hours.
- Toss your salad in a dressing and place into your sandwich with a generous spread of sardine pâté and devilled butter.