- Step 1
To make Sardine Paté, place all ingredients in a food processor and whizz until combined, or for a chunkier mixture place in a bowl and mash with a fork. Sardine Paté keeps in a sealed container in the fridge for up to 5 days.
- Step 2
To make Crunchy Croutons, preheat oven to 180C and line a baking tray with baking paper for easy clean-up. Spray or brush bread slices with oil and bake until crispy (about 10 minutes).
- Step 3
To serve, spread Sardine Paté onto Crunchy Croutons and finish with a sprinkling of parsley and lemon.
A Free Range Life, page 53