Sardine pate

• sardine pate (for 4 people)
• 2 (100 g) cans sardines in oil
• 80 g fromage frais (Gervais, if possible)
• 2 pickling onions, finely minced (or 2 shallots)
• 1 lemon
• 1 teaspoon curry powder

1. Drain off the oil and set aside.
2. Remove the bones.
3. I couldnt find any Gervais so went for a fresh local goats cheese from Challans for a bit of ooomph.
4. Use about 80g.
5. Add the cheese, about half of the reserved oil, and the lemon juice.
6. Use a fork to mix well.
7. Add the minced shallots and the curry and mix well.
8. Leave in fridge for 3 hours, then serve on little toasts.
9. This recipe with all local French ingredients is on my blog if you've time to look, and let me know if you enjoyed the recipe, I really hope so!
10. http://www.marysvendee.com/food-wine/time-to-get-cooking-st-gilles-sardine-rillettes.

pate, sardines in oil, fromage frais, pickling onions, lemon, curry powder

Taken from www.food.com/recipe/sardine-pate-422205 (may not work)