Hot Fish Hors d'oeuvre Starter
x 325g/12oz tins Sardines
teasp Lemon juice
teasp Anchovy essence
tbsp Fresh Parsley, chopped
Preheat oven to 325F (170C) Gas 3.
Drain sardines and remove the skin and bones.
Reserve half the sardines and puree the rest until very smooth.
Finely chop the onion and fry in the butter until transparent then add to the purée with the rest of the ingredients - mix
Grease a 1.2L/40fl.oz. soufflé dish and put in a layer of the purée then a layer of sardines. Repeat the layers finishing with a
layer of purée.
Cover with foil, place in a roasting tin with 2.5cm/1 inch of hot water and bake
for 1 hour, topping up the water when
To serve - run a knife around the side of the dish and turn onto a warmed serving plate.
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