1 4 ounce tin of sardines
1 stick of butter (1/4 pound)
Juice of 1 lemon
2 ground birds eye or Piri-Piri peppers
3/4 Tsp Diamon Crystal Kosher salt
Warm butter slightly by running in microwave for 15 seconds
Add to blender with the entire tin of sardines including oil
Add lemon juice and pepper flakes
Blend until smooth.
Spread over a slice of crouton as a canape with any number of toppings or none at all.
In Portugal an additional accompanying pate is one made as is this one with canned albacore tuna however rather than sardine
