Sardine and Mushroom Paté
Equal amounts of:
2 oz (50g) butter, melted
juice of 2 lemons
salt to taste
1. Sauté the mushrooms in butter, remove from heat and leave to cool.
2. Put mushrooms, sardines and Philadelphia Cheese into a liquidiser and blend until smooth.
3. Add lemon juice, salt and pepper and mix well.
4. Press into a mould and leave in fridge until set.
5. Garnish with a slice of mushroom and serve with crackers.
Morna Macleod, Sleat Sunday School, Skye