Penzance pilchard pate

plate 2 people
clock 15


  • 8 cooked sardine fillets, seasoned and grilled
  • 50g Cream cheese
  • Pinch of Cracked black pepper
  • 1 tsp horseradish sauce
  • 1 tbsp lemon juice
  • Pinch of cayenne [optional]
  • Serve with crackers, olives and salad


  1. Grill some sardines until cooked and transfer into a blender or food processor. Add in cream cheese, horseradish sauce, lemon juice, cayenne pepper and season with some sea salt and black pepper.
  2. Blitz until your sardines become a coarse pate texture and serve with crackers, olives and salad.