Shared by Vivian Reiss
Shared by Vivian Reiss
Sardine and Blue Cheese Pate
Yield: 6 servingsTime: PT0H10M
Sardine and Blue Cheese Pate
Yield: 6 servingsTime: PT0H10MFamily 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 “The Joie de Vivre of a Hungarian Cocktail Party” and get her recipes for korozott (Hungarian cheese spread with paprika, anchovies and caraway) and Hungarian herring salad.
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.
