Sardine Pate

Directions

1. 1
   Fry onion in extra virgin olive oil in a skillet.
2. 2
   Add the sardines and cook until they reach the desired doneness (depends on size).
3. 3
   Take out the sardines and remove the skin and the bones.
4. 4
   In a mixing bowl, combine the sardines, cooked onion, tomato paste, port, and a bit of paprika. Add cayenne if desired.
5. 5
   Check the salt and pepper and whisk until obtaining a smooth texture.
6. 6
   The pate must be used from one day to the next (at the most two days).
7. 7
   Keep in a sealed container in the refrigerator for up to five days or freeze. If frozen, thaw at room temperature 3 hours before eating.