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
- In a medium bowl, use a fork to thoroughly mash the sardines. Add the olive oil, and mash to combine.
- 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.
- Fold in the chopped shallots until evenly distributed throughout the mixture. Taste the pate and adjust the seasoning to your liking.
- Transfer the pate to a jar and refrigerate for at least an hour to allow the flavors to meld together.
- 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.
- 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.