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
- Take any large bones out of the sardines and throw away
- 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.
- Add the pepper.
- Mash together in a pot
- Melt the rest of the butter and pour over
- Store in the fridge
- Serve with lemon zest