425 g (15 oz) can pilchards in tomato sauce
3 tablespoons double cream
1/2 teaspoon Worcestershire sauce
few drops of Tabasco
2 teaspoons lemon juice
25 g (1 oz) gherkins, finely chopped
salt and freshly ground black pepper
3 tablespoons double cream
1/2 teaspoon Worcestershire sauce
few drops of Tabasco
2 teaspoons lemon juice
25 g (1 oz) gherkins, finely chopped
salt and freshly ground black pepper
To garnish
1 tablespoon chopped fresh parsley or flat-leaved parsley sprigs
4 gherkin fans
4 gherkin fans
method
1. Drain the pilchards and reserve 1 tablespoon of the tomato sauce. Cut the pilchards in half and carefully remove the bones.
2. Place the fish in a bowl with the reserved tomato sauce, the cream, Worcestershire sauce, Tabasco, lemon juice and gherkins. Beat together thoroughly with a fork and season to taste with salt and pepper.
3. Spoon the mixture into a serving bowl or 4 individual bowls, cover with cling film and then refrigerate for 30 minutes.
4. To serve: garnish the pilchard pate with finely chopped parsley or parsley sprigs and the prepared gherkins fans and serve chilled.
2. Place the fish in a bowl with the reserved tomato sauce, the cream, Worcestershire sauce, Tabasco, lemon juice and gherkins. Beat together thoroughly with a fork and season to taste with salt and pepper.
3. Spoon the mixture into a serving bowl or 4 individual bowls, cover with cling film and then refrigerate for 30 minutes.
4. To serve: garnish the pilchard pate with finely chopped parsley or parsley sprigs and the prepared gherkins fans and serve chilled.
serving amount
serves 4
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