MAGIMIX Le Micro Manual page 37

Anchovy paste
• • Preparation: 10 min.
For 1 large bowl
200g anchovies in olive oil
160g crème fraîche
2 garlic cloves
1 teaspoon balsamic vinegar
1 slice bread
pepper
milk
Sardine and lemon pate
• • Preparation: 10 min.
For 1 bowl
135g sardines in olive oil
1 / lemons
1 2
50g butter
2 hard boiled egg yolks
5 sprigs flat-leafed parsley
salt and pepper
Wipe the anchovies with kitchen paper, soak the
bread in some milk, then squeeze out the excess.
Place the anchovies, bread, garlic cloves (remove
the central shoot), vinegar and pepper. Blend for
approximately 30 seconds to achieve a smooth
paste. Open the lid and add the crème fraîche.
Blend until it is evenly mixed.
Delicious with raw vegetables.
Squeeze the lemons and set aside the juice and
pulp. Drain the sardines, cut them in half and place
in the bowl with the lemon juice and pulp, egg
yolks, diced butter, parsley, salt and pepper. Press
the pulse button approximately 10 times.
Serve chilled on toast.
Tantalising appetisers
33