THE UMAMI REEF-PULP

(Our Play on Portuguese Sardine Paté)

THE UMAMI REEF-PULP

Ingredients: 1 can Sardines in oil, 1 tbsp Tomato purée, 1 small onion (pureed), 1 clove Garlic, 1 tsp Smoked paprika, 0.5 tsp Chili flakes, 50g Butter (softened), 1 tbsp Lemon juice...

Ingredients

  • 1 can Sardines in oil
  • 1 tbsp Tomato purée
  • 1 small onion (pureed)
  • 1 clove Garlic
  • 1 tsp Smoked paprika
  • 0.5 tsp Chili flakes
  • 50g Butter (softened)
  • 1 tbsp Lemon juice

Cooking Method

  1. The Bloom Whisk lemon juice and spices in a small bowl; add a tiny 5ml splash of warm water to release the aromatics.
  2. The Silk Merge Blitz the sardines (with their oil), onion, garlic, tomato purée, and spiced lemon juice.
  3. The Marriage Fold the sardine mix into the softened butter until it forms a thick, uniform red silk.
  4. The Final Flourish Serve on charred bread with raw fresh parsley matchsticks.

Cuisine: Portuguese

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