CALS PER SERVING: 197
- Purée the sardines, butter, cheese, and lemon juice in a food processor until almost smooth. Add pepper and more lemon juice to taste.
- Divide the sardine mixture among eight small ramekins (or put into one large bowl) and level the surface. Cover and chill in the refrigerator for at least 30 minutes.
- Serve chilled, garnished with lemon twists and parsley sprigs.
Prawn pâté: Substitute 250 g (8 oz) cooked peeled prawns for the sardines.
This recipe is taken from: Mary Berry's Complete Cookbook