Sardine Pâté
Chef Alexa
6
30 minutes
5 minutes
Jamaican
Appetizer
Bold and briny. Spread it thick, pile it high, and don’t be shy with the pepper jelly.
Ingredients
2 tins boneless sardines in oil, drained
1 hard boiled egg
2 tbsp good butter, softened
1 tbsp capers
2 tbsp red onion, roughly chopped
4 tbsp fresh parsley
½ lemon, juiced
1 tbsp white vinegar
1 tbsp Hot Truff Hot Sauce
2 tbsp Jerk Me Up Scotchie
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cream cheese
Pass de Scotchie Pepper Jelly
Directions
Drain your sardines well — you don’t want excess oil making the pâté greasy.
Peel and roughly chop your boiled egg.
Add everything into a food processor and pulse until smooth and creamy.
Taste and adjust — more lemon for brightness, more Truff for heat, more Scotchie if you want that jerk kick to really sing.
You can serve straight away, but 30 minutes in the fridge lets the flavours come together beautifully.
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Pile onto thick slices of crusty bread. Add a swipe of cream cheese and a generous spoonful of Pass De Scotchie pepper jelly on top. That sweet-heat finish is everything. The Pass De Scotchie pepper jelly on top is non-negotiable — it’s the move that ties the whole thing together.
