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Sardine Pate on Slices of Bread, topped with microgreens

Easy Sardine Pate (with Canned Sardines)

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Description

Canned sardines are my go-to for a quick, nutrient-packed meal, but I’ll admit, eating them straight from the can feels both intimidating and a bit bland. That’s where sardine pate comes in. In just ten minutes and with a few simple ingredients, you can turn those humble sardines into a flavorful spread. It’s my favorite fix for a fast, tasty, and wholesome meal, especially with some crackers, microgreens, or fresh veggies on the side.


Ingredients

  • 1 can (120 grams) sardines in olive oil, drained
  • 1 tablespoon extra virgin olive oil
  • Juice of 1/2 lemon, or to taste
  • 25 grams butter, softened
  • Salt and pepper to taste
  • 1/4 teaspoon paprika, plus extra for garnish
  • 1 tablespoon shallot, finely chopped (or one small shallot)
  • Optional: smoked sea salt flakes for garnish

Instructions

  1. In a medium bowl, use a fork to thoroughly mash the sardines. Add the olive oil, and mash to combine.
  2. Pour in the lemon juice, add the butter, then season with salt, pepper, and paprika. Mix well to combine the flavors and obtain a paste.
  3. Fold in the chopped shallots until evenly distributed throughout the mixture. Taste the pate and adjust the seasoning to your liking.
  4. Transfer the pate to a jar and refrigerate for at least an hour to allow the flavors to meld together. 
  5. When ready to serve, you can sprinkle smoked sea salt flakes and an extra pinch of paprika over the top for a burst of flavor and color.
  6. Garnish the chilled sardine pate with microgreens or fresh parsley. Serve with gluten-free sourdough toast, crackers, or fresh vegetable chips.

Notes

You can use salted or unsalted butter; just adjust the seasoning accordingly. Once prepared, this pate will be good to serve until the next day. I don’t recommend storing it for more than 2 days.