70 minutes
A smooth and flavorful sardine pâté, perfect for spreading on crackers or bread.
Oil-packed Sardines
0 oz
Unsalted Butter, at room temperature
0 oz
Large Shallot, chopped
each
tablespoons
Fresh Herbs, finely chopped
tablespoons
1. Blend Sardines and Ingredients
Place the sardines, along with their oil, into the food processor. Add the softened butter, chopped shallot, and fresh lemon juice. Blend until smooth and creamy.
2. Transfer to Ramekin
Transfer the pâté into a ramekin or back into the cleaned sardine cans. Smooth the top with a spatula and sprinkle the chopped herbs over the pâté.
3. Refrigerate
Cover the pâté with plastic wrap and refrigerate for at least one hour to allow flavors to meld and the texture to firm up.
Opt for high-quality canned sardines in olive oil from a reputable brand known for sustainably sourced fish.
Complement the robust flavor of sardines with acidity from lemon juice, capers, or vinegar, and freshness from herbs like parsley or dill.
Taste before adding salt, as sardines' salt levels may vary.
Refrigerate to allow flavors to meld and improve spreadability.
Blend to create a smooth, spreadable consistency without over-blending, or mix by hand for a rustic texture.
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