Drain the sardines (you could save the oil for other dishes). Scrape the skin of the fish and take out the bones. The fish is soft and will break easily, which is no problem for the preparation of this dish.
Mix the sardines with the butter and the lemon juice in a food-processor and add salt and pepper until slightly smooth. Have a taste and add more salt, pepper or lemon juice if necessary.
Put the pate in a bowl and leave in the fridge for at least an hour. Serve on toast with a glass of wine or eat on a sandwich.
- 1 tin of Fish Tales sardines in olive oil
- 80 g butter, on room temperature
- juice of 1/4 lemon