The Radziwill family were rich Lithuanian/Polish landowners with estates so extensive that you could ride for three weeks and still not reach the extent of them – they owned a total of 23 castles. This recipe was a favourite of their princelings – concocted in the late 19th century when salmon was cheap and plentiful (as it is becoming again) and tinned sardines were a novelty and a luxury. This pâté is potted (preserved under fat like potted shrimps and confit de canard.

One of the castles the family owned was in Berlin – and Chopin often played at the salons they held there. OK – Chopin had died before tinned sardines were invented – but nevertheless he wrote some beautiful music for you to listen to as you quickly whizz this up.

For an excellent album of Chopin piano music follow this link.

 

  • 120g/4 oz smoked salmon trimmings
  • 2 tins of sardines in olive oil
  • 125g/4 oz/½ pack butter
  • Lots of Indonesian long black pepper
  • Lemon zest

 

  1. Take any large bones out of the sardines and throw away
  2. Use a stick blender to mix the salmon, sardines and most, but not all, of the butter – or for a coarser texture simply chop finely and mix.
  3. Add the pepper.
  4. Mash together in a pot
  5. Melt the rest of the butter and pour over
  6. Store in the fridge
  7. Serve with lemon zest

 

sardine and salmon pate recipe

Serve with freshly baked no need to knead bread

 

Report This Post