Beetroot and Sardine Pate
This pate recipe was given to Mrs Hedges by a German friend in the fifties. It's a breeze to make, especially if you use ready cooked beetroot. The rather unlikely sounding combination in fact tastes very good, and not at all fishy. Eat it with crackers, or, even better, Melba toast.
1 tin sardines
1 medium beetroot, cooked and peeled (about 100 g (4 oz) cooked weight)
1 tbsp mayonnaise
salt and freshly ground black pepper
Drain the oil from the sardines. In a food processor, blend the beetroot, sardines and mayonnaise. Season to taste.
