Sardine Butter

How to prepare sardine butter

1. Drain the sardines of oil and mash them well with a fork until they become a paste.
2. Add the spreadable butter and mix until the color is homogeneous.
   * I used spreadable butter so the paste can be used (easy to spread) straight from the fridge; you can also use regular butter, but then add a few tablespoons of the sardine oil to keep the mixture spreadable when cold.
   ** you can use unsalted butter and add a good pinch of fleur de sel at the end
   *** for larger quantities, for the first 2 steps, you can use a food processor
3. Add the lemon zest, lemon juice, and finely chopped onion. Grind black pepper. Mix with a fork. Check if salt is needed.
5. Put the cream in a jar, in the refrigerator. It is good on toasted bread, spread directly from the fridge with a little pile of arugula. It is good on a beef steak, on pasta, boiled/baked potatoes, in sandwiches with arugula, cucumbers, or onion.

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