Sardine Paté with Quick Pickled Cucumber


Pickled cucumber

  • ½ a small cucumber, crunchy outer layer stripped into ribbons with a vegetable peeler
  • Generous pinch of salt
  • 50ml white wine vinegar
  • 1tsp caster sugar
  • 1 stem of dill, chopped


  • 1 tin of sardines in oil, drained
  • 1tsp lemon juice and a grating of zest
  • Black pepper
  • 4tbsp of half fat créme fraîche

Serving Suggestion: Serve on Ryvita Thins.


  1. Slice each ribbon of cucumber in half lengthways and place in a bowl with the other pickling ingredients.

  2. Give everything a really good stir then let stand for 10 minutes.

  3. Meanwhile, in a blender, pulse the paté ingredients until they are well mixed with a slightly coarse texture. Check the seasoning and if necessary add a little extra lemon juice to taste.

  4. Spoon the paté and the cucumber ribbons into separate jars and serve on a platter.