Ingredients
100g fresh or tinned sardines
flour for dusting
Juice of half a lemon
Parsley
2 tbsps soft cheese
Bread roll, sliced thinly
Oil for frying
Method
Clean the sardines and fillet. Dust in flour and fry until golden brown.
Do not fry if using tinned ones.
Set aside to let them cool down.
Meanwhile, chop the parsley, add the lemon juice, soft cheese and mix together.
Once the sardines have cooled down, blend and mix with the soft cheese mixture.
Toast the sliced bread and serve with the paté.
Roberta Preca is a Chef patron, Tal-Familja Restaurant, Marsascala.