Shared by Vivian Reiss
Shared by Vivian Reiss
Sardine and Blue Cheese Pate
Yield: 6 servingsTime: 10 minutes
Sardine and Blue Cheese Pate
Yield: 6 servingsTime: 10 minutesFamily Journey
Budapest, HungaryNew York CityColumbus, Ohio
Palm Beach, FloridaNew York City
Hungary is landlocked so tinned fish conserves like anchovies, mackerel, and sardines are a prominent part of the cuisine, explains artist Vivian Reiss. Having lived through WWII, her mother Marianne kept plenty of sardines in the pantry, which she used to make a funky, creamy blue cheese pate, brightened with lemon. Serve this pate on slices of dark pumpernickel.
Read more of Vivian Reiss’s family story in “” and get her recipes for (Hungarian cheese spread with paprika, anchovies and caraway) and .
Ingredients
Ingredients:
- 8 oz. skinless, boneless sardines, drained
- 8 oz. whipped cream cheese, room temperature
- ½ cup crumbled blue cheese, room temperature
- ½ lemon, juiced
- Pumpernickel bread or crackers, for serving
Preparation
Step 1
Chop the sardines into small pieces. Add the sardines to a bowl with the whipped cream cheese and crumbled blue blue cheese, using a fork to mash the ingredients into a fine paste.
Step 2
Add the lemon juice to the bowl and mix to combine. Taste and adjust, adding more lemon juice if needed. Serve with pumpernickel bread or crackers.
