"In the beginning was the dough" ... that's what it says in the foreword of the beautiful baking book "Pasteten" by Stéphane Reynaud, from which I got the inspiration for this Easter pie with tuna, egg and all sorts of herbs. My version with wafer-thin Turkish puff pastry tasted wonderfully light and at the same time spicy, which is certainly due to the grandiose aromatic mixture of dill, basil and fennel seeds. The pie works hot or cold and can be used as a main course or as a starter, and because it's so quick and easy to make and doesn't require meticulously following the recipe, it's ideal for an impromptu (Easter) picnic!

This simple recipe will appeal to all those who are not afraid of lavish combinations: True to the motto “mixing is possible”, we tried a tapenade with three types of fish – sardine, anchovy and tuna. A delicious combination full of Mediterranean flavours that transports us to the south even in the darkest winter... perhaps on the deck of a small sailing boat rocking in the harbour, or on a terrace in lavender-covered hills, while the crickets chirp around us, the sun shines on our heads and we enjoy a small aperitif with friends... Ingredients for 6 - 8 servings 1 can of sardines (eg Sardinettes ) in water, drained 1 small can of anchovies (approx. 56g), drained and soaked in milk for 10 - 15 minutes to desalinate them 1 can tuna in water , drained 1 garlic clove, roughly chopped 1 small shallot, roughly chopped 1 handful of black olives, pitted freshly ground pepper 1 tsp mustard 1 tbsp olive oil 2 tbsp dry sherry rosemary Blend all the ingredients with a hand blender, fork or in a mortar until you have a coarse paste. It's best not to blend it too finely - it looks nicer and the consistency is also finer if you keep a few pieces of fish and olive. Serve in a nice bowl with crackers, raw vegetables or toasted bread. Also delicious on homemade bruschetta, with grilled vegetables or as a filling for tomatoes, peppers, zucchini, eggplant... Best enjoyed with a strong red wine – Bon appétit! Garlic and rosemary give the recipe a spicy, southern note, while the dry sherry elegantly rounds it off and adds an interesting twist. Depending on your preference, one fish or the other may dominate. Inspired by © Barbara-jo McIntosh, recipe from the book "Tin Fish Gourmet", Raincoast Books, 1998 We offer the following products from the recipe: Sardines Anchovies tuna Olives (you can find more selection in our shop in Berlin-Wilmersdorf) pepper Mustard olive oil Sherry (unfortunately currently only available in our store)

For our current recipe of the week, we went on a culinary excursion to anabela's kitchen. Here we meet the Portuguese exile living in Berlin, who is preparing two summery salads with Portuguese fish specialties for us. We can look over her shoulder, listen to her memories of her old homeland and learn a lot about everyday restaurant life...