Ingredients
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1 (106 g) can sardines, in springwater, drained
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1/2 lemon, juice and rind of
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60 g low fat cottage cheese
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fresh basil leaf, finely chopped
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1/4 teaspoon garlic salt (to taste)
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fresh ground black pepper, to taste
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4 sprigs parsley, for garnish
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2 1/2 cm piece cucumbers, finely chopped
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4 thin slices cucumbers, made into twists, for garnish
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5 tablespoons yoghurt, natural low-fat
Instructions
- Drain the sardines and place them in a bowl with the lemon rind and lemon juice and mash with a fork until the sardine mixture is a smooth consistency.
- Before adding the yoghurt and cottage cheese to the sardines, examine both to determine whether they tend to be watery. (Yoghurts and cottage cheese differ so much in this respect). If necessary, first drain the yoghurt and/or cottage cheese in a sieve lined with a filter coffee liner; then mix the yoghurt and cottage cheese with the sardines; and fold in the cucumber and basil.
- Season to taste with the garlic salt and the freshly ground black pepper.
- Place the sardine paté in 4 ramekins, garnish with the cucumber twists and parsley sprigs.
- Serve with crispbreads, pita bread or crusty rolls.
- Chef's Notes: An obvious variation would be to make just ONE dish of the paté - and serve it only to those who like sardines! Garlic lovers could, of course, use fresh garlic instead of garlic powder. And if you don't like basil, use chives or spring onions. A quick and easy way to include additional flavours is, of course, to use a cottage cheese with chives or garden vegetables.