Pasta de Sardinha

Ingredients

• 8canned sardines in olive oil — drained and boned
• 100 gbutter — softened
• 1 tbsplemon juice
• 2 tbsponion — very finely chopped
• 2 tbspflat-leaf parsley — chopped
• 1 tsppiri-piri sauce
• to tastefine sea salt and black pepper

Method

1. Begin by draining the olive oil from the 8 canned sardines into a small bowl, setting it aside for later use. Place the sardines in a mortar and pestle or a food processor. Add 2 tablespoons of finely chopped onion and 2 tablespoons of flat-leaf parsley. Pound or blend the mixture until it forms a coarse paste, ensuring the sardines are broken down but still slightly chunky for texture.
2. Gradually work in 100 grams of softened butter into the sardine mixture. Add the butter a little at a time, mixing thoroughly after each addition to ensure the mixture emulsifies and thickens. The goal is a smooth, creamy consistency without any separation of oils.
3. Add 1 tablespoon of lemon juice to the mixture to sharpen the flavors. Season with fine sea salt and black pepper to taste. To check the seasoning, spread a small amount on a piece of bread and adjust the salt and pepper as needed.
4. Stir in 1 teaspoon of piri-piri sauce to add a subtle heat to the mixture. Ensure it is evenly distributed throughout the paste, tasting again to balance the heat with the other flavors.
5. Allow the mixture to rest for at least half an hour at room temperature. This resting period allows the flavors of the garlic and chili to meld and settle, enhancing the overall taste.
6. Serve the Pasta de Sardinha with crusty bread, boiled potatoes, or as a topping for grilled fish. The paste should be creamy and flavorful, with a slight kick from the piri-piri sauce, making it a perfect accompaniment to your chosen base.