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.
To Serve:
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.
Recipe Note
Chef’s Note: Don’t skip the chill time. Even 30 minutes in the fridge makes the pâté richer, smoother, and way more balanced. And toast your bread properly — that crunch against the creamy pâté and pepper jelly is what makes the whole thing hit.
