Canned sardines go upscale in this easy Cream of Sardines recipe created by celebrated Basque Chef Martin Berasategui for Gastro Bar by MB, at Paradisus Los Cabos, Mexico. Try it for a luscious party appetizer, budget game day food or tasty snack.
Purée all ingredients (less oil) until smooth.
Then add a little olive oil (as you would make a mayonnaise)
Strain well and refrigerate for 2 hours
Serve the chilled cream pate within an empty sardine tin or a small decorative dish.
Garnish with decorative ingredients and serve accompanied with small bread toasts.