Oily fish is a great source of Omega 3 and Vitamin D, enjoy it in this very simple but impressive pâté.

I’d like to take the credit for this but this was completely the work of Waitrose Food Magazine.

Serves 2 as a lunch or 4 as a starter

100g reduced fat soft cheese
jar pickled cornichons and onions
¼ x 25g pack chives
135g can sardines in oil

Home made crackers to serve
Watercress, to serve

Put the soft cheese in a medium bowl and beat until smooth. Finely chop 3 onions from the jar of pickled cornichons and onions and add to the bowl.

Use kitchen scissors to snip in the chives. Using a fork, lift the sardines from the can onto a board, leaving the excess oil behind. Mash with a fork, then add to the bowl and stir until combined.

To serve, spread the sardine rillettes on the crackers, then top with a cornichon, halved lengthways, and a sprig of watercress.