Crème de sardine à l’aubergine – Les Belles de Marseille

Here the sardine crème takes on eggplant instead of peppers, worked with crème fraîche into a smooth, mousse-like spread from Ferrigno's Provençal line. Spread it on bread or toast for an apéritif; its texture sits closer to a vegetable pâté than a tin of whole fish.