sardine and anchovy loaf

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sardine and anchovy loaf

Post by Maria on Sun 2 Oct 2011 - 12:06

LAYERED SARDINE LOAF

It freezes well or could be made and chilled in the fridge a day in advance. With its dark green parsley and butter top, it has a good appearance. Perfect as a first course or as a picnic item.

100g butter
400g cream cheese at room temperature
2 tins sardines in olive oil (drained)
Juice of half- a lemon
2-3 crushed cloves of garlic to taste
1 tin of anchovies mashed well (optional)
salt, black pepper
Good handful of parsley chopped finely
Approx 1 small loaf of wholemeal/brown/cereal bread sliced thinly

Butter a loaf tin approx 23 x 13cm and line with a strip of parchment which overhangs each end to aid turning out. Melt 75g of the butter and leave it to cool a bit. Put the cream cheese in a mixing bowl and mash the sardines into it with a wooden spoon. Stir in the anchovies, lemon juice, garlic and melted butter bit by bit. Add salt and plenty of pepper (careful with the salt if you use anchovies). Mix all together thoroughly and taste.

Melt the remaining 25g of butter (in a small bowl gently in the microwave is easy) and stir in the chopped parsley. Spread this mixture on the bottom of the loaf tin. Cut the crusts off the bread and cut to shape to make a layer of bread on top of the parsley, then spread a rather thick layer of cream cheese mixture over the bread, then another layer of bread, and so on, ending with a layer of bread. Lightly press down and cover with foil or plastic film. Chill overnight in the fridge or freeze.

To turn out, loosen the loaf from the tin and with the aid of the parchment turn it out onto a plate or serving dish. If necessary smooth the sides with a knife. Chill again in the fridge until needed.

Needs a sharp knife to cut into slices.


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Re: sardine and anchovy loaf

Post by lyndaejane on Sun 2 Oct 2011 - 12:52

That sounds absolutely gorgeous, Maria - thanks so much for putting up the recipe. Will have to give it a try: could always halve the quantities for just us two (anchovies freeze OK so can just use half a tin). For those who have to watch fats, presumably you could substitute the olive oil from the sardines for the butter and I'm sure there must be a low-fat version of cream cheese.

Lynda

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Re: sardine and anchovy loaf

Post by Lorraine on Sun 2 Oct 2011 - 15:48

Mmmmmm, that really does sound good Maria.

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Re: sardine and anchovy loaf

Post by kimb on Mon 3 Oct 2011 - 0:47

oooh cant wait to try this ,dont think i would use any salt with the anchovies ,hav to watch the bp .
my mouth is watering thinking of this with a nice crispy salad
thanks again maria xx

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