Oooo. Sardine paste. I must admit I have only recently become enamored of those little fish, but I regret it has taken so long :-)
Here's **A** recipe I found:
8 ounces Cream Cheese
½ tsp Salt
1½ tbsp Lemon Juice
¼ tsp Black Pepper (freshly ground)
6½ ounces Sardines (skinless, boneless, drained)
1 tbsp Parsley Leaves (chopped)
1/8 tsp Red Hot Pepper Sauce (eg. Tabasco)
Capers (for garnishing)
How to make Sardine Paste:
In a bowl, mix cream cheese, salt, lemon juice and black pepper.
Mash the sardines and add them into the cheese mixture.
Add parsley and hot sauce and beat the mixture well.
Form the mixture into a mound or any shape as per your choice.
Garnish with capers and parsley.
Serve with toast fingers, bread or crackers
Kitty, as it happens, I do NOT like pepper sauce or parsley with this recipe. The sardine flavour should stand on its own. Also, if you try the recipe, use -- at first at least -- somewhat less lemon juice. 2 teaspoons rather than 4 1/2 as suggested will probably suffice...you can always add more after tasting, right? Do be sure, though, to mash the living hell out of the sardines; there's no such thing as a "chunky" paste.
Good grub to you!
Also, FORGET that 'skinless' business in the recipe. First, the skin is an excellent source of vitamins/minerals. Second, if you mash them up properly (or use a blender or food processor), you'll never notice the skin at all.
Some of these recipe writers want a bit of schooling, I think.