Pasta de sardinhas=sardine paste Place sardines in a colander and drain well. Remove skin and bones and mash to a fine paste. Fold in curry powder, butter, juice of one lemon, Worcestershire sauce, salt and pepper. Rinse and seed chili pepper and cut into fine strips. Mix into paste along with chopped almonds and egg yolks. Put the paste into a glass jar with a screw cap and sterilize in a boiling water bath for about 15 minutes. Serve the sardine paste well chilled with toast.
One unit (25 g) contains about:
Bread units : 0
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