Cream of Sardine with Lemon and Champagne
A refined sardine spread for sophisticated aperitifs
This recipe is prepared in Quiberon in Brittany. It is divine spread on fresh bread or brioche and served with a chilled Pouilly Fumé.
sardines from Brittany (80%), peanut oil, white wine, tomato concentrate, fresh eggs, salt, fine de champagne, natural extract of lemon, butter, spices.
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