Sardine Spread

This is a very typical mousse for spreading on bread that hails from the Iberian Peninsula.  In Portugal and Spain, fish mousse (tuna, sardine, anchovy) and quite popular on toast in the morning.  It is very rich in Omega-3. You can also eat this as an appetizer or serve at a dinner party.

Ingredients

2 cans or sardines (skin and bones in the middle removed)
juice of one lemon
5 cl. Port Wine
6 black olives, pitted
half a stick of butter, softened
1 teaspoon of paprika
handful of parsley or cilantro, minced

Mince the black olives.  Wash the herbs and mince.  With a fork, take the sardines and mix with the butter.  Add the lemon juice, herbs, paprika, Port wine and mix until a nice paste forms.  Place in a boil and cover, place in the refrigerator for about an hour.  Serve spread on toasted bread.