Sardine Pate

• 1 onion large, julienne-cut
• 2/3 pound sardines fresh
• 3 tablespoons tomato paste
• port
• paprika
• cayenne optional
• salt
• ground black pepper
• extra-virgin olive oil

1. Fry onion in extra virgin olive oil in a skillet.
2. Add the sardines and cook until they reach the desired doneness (depends on size).
3. Take out the sardines and remove the skin and the bones.
4. In a mixing bowl, combine the sardines, cooked onion, tomato paste, port, and a bit of paprika. Add cayenne if desired.
5. Check the salt and pepper and whisk until obtaining a smooth texture.
6. The pate must be used from one day to the next (at the most two days).
7. Keep in a sealed container in the refrigerator for up to five days or freeze. If frozen, thaw at room temperature 3 hours before eating.

onion, tomato paste, port, paprika, cayenne optional, salt, ground black pepper, extravirgin olive oil

Taken from www.yummly.com/recipe/Sardine-Pate-2029630 (may not work)