1 tin of Nuri sardines
in spicy olive oil
500 g sour cream butter at room temperature
2 cloves of garlic
(alternatively chopped parsley,
chervil or rosemary)
Juice of ½ a lemon
Take the sardines, chilli pepper, gherkin and carrot out of the tine and chop finely. Chop or crush the cloves of garlic. Put the butter in a bowl. Loosen and beat with a wooden spoon (but not to the point of creaminess). Place the chopped sardines, the oil, the garlic and the lemon juice in the bowl and mix everything well, again using a wooden spoon. Season with salt and pepper (go easy with the salt, a few more grains or flakes can be scattered over the butter at the table).The butter mixture can be kept covered in the fridge for several days. Allow to come to room temperature before eating.