- 6 sardines, about 13 ounces total*
- 1 clove garlic, minced
- 1 small shallot, diced
- 2 tbsp lemon juice
- 1 tsp white wine vinegar
- 2 tbsp chopped flat-leaf parsley
- Piri piri sauce
- Fine sea salt
- If using fresh sardines, grill them over charcoal or wood, then allow them to cool enough to handle. Pick the meat from the bones and chill it. If using canned sardines, drain them well.
- Place the chilled meat (or drained sardines) in a food processor with the garlic, shallot, lemon juice, vinegar and parsley. Purée the mixture for 1 to 2 minutes. Scrap down the sides of the bowl and season the mixture to taste with salt and piri piri sauce. Serve with bread and a glass of cold Vinho Verde.
This story appears in the print issue of August 2016.
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