why make this recipe
Sardine pâté is a delicious and nutritious spread that is easy to make. It’s packed with protein and healthy fats from the sardines, making it a great choice for a quick snack or a light meal. Plus, it’s versatile and can be served in many ways. This recipe is also a great way to use pantry staples and less expensive items, while still enjoying a tasty dish!
how to make Sardine Pâté
Ingredients
- 2 cans wild sardines in spring water (2 x 3.7 oz / 106 grams cans, drained, you need about 5.3 oz / 150 grams of drained weight)
- 3 heaped tablespoons light mayonnaise (2 oz / 60 grams)
- ⅓ cup semi-dried tomato strips (packed in oil, drained (2 oz / 60 grams), sun-dried also work)
- 2 teaspoons Sriracha (or your preferred hot sauce, adjust to taste)
- Juice of ½ lemon (about 1 tablespoon)
- 2 tablespoons spring onion (scallion, finely chopped (about 1 spring onion))
- ¼ teaspoon salt
- A pinch of black pepper
Directions
- Drain the sardines thoroughly and add them to a medium bowl.
- Add the mayonnaise, drained sun-dried tomato strips, Sriracha, lemon juice, chopped spring onion, salt, and black pepper to the bowl.
- Use an immersion stick blender to blitz everything together until smooth and creamy. Alternatively, you can use a food processor and pulse until just combined.
- If you don’t have a blender or food processor, finely chop the sun-dried tomatoes and spring onion. Add them to the bowl with the sardines and other ingredients. Use a fork to mash and mix until smooth and spreadable.
- Taste the pâté and adjust seasoning. Add more lemon juice for brightness, more Sriracha for heat, or a little more salt if needed.
- Transfer to a serving bowl and serve immediately, or cover and refrigerate until ready to use.
how to serve Sardine Pâté
Sardine pâté is great served on toasted bread or crackers. You can also enjoy it with vegetable sticks, like carrots and cucumbers, for a healthy snack. It makes a wonderful addition to a charcuterie board, paired with cheese, olives, and other spreads.
how to store Sardine Pâté
Store any leftover sardine pâté in the refrigerator in an airtight container. It will keep well for up to three days. Make sure to check for freshness before serving again.
tips to make Sardine Pâté
- To add an extra twist, try mixing in some capers or fresh herbs like dill or parsley.
- Adjust the level of Sriracha based on your heat preference.
- For a fluffier texture, you can fold in some whipped cream cheese after blending.
variation
You can switch out the sun-dried tomatoes for roasted red peppers for a different flavor. Also, try using Greek yogurt instead of mayonnaise for a lighter version.
FAQs
Can I use fresh sardines instead of canned?
Yes, you can use cooked fresh sardines, but canned sardines are usually more convenient and provide great flavor.
Is it necessary to use light mayonnaise?
No, you can use regular mayonnaise if you prefer. The flavor will be similar, just a bit richer.
Can I freeze sardine pâté?
It’s not recommended to freeze sardine pâté as it may change in texture when thawed, making it less enjoyable. It’s best served fresh or stored in the fridge for a few days.
Sardine Pâté
Ingredients
Main Ingredients
- 2 cans wild sardines in spring water (2 x 3.7 oz / 106 grams cans, drained) You need about 5.3 oz / 150 grams of drained weight.
- 3 tablespoons light mayonnaise (2 oz / 60 grams)
- ⅓ cup semi-dried tomato strips (packed in oil, drained) (2 oz / 60 grams, sun-dried also work)
- 2 teaspoons Sriracha (or your preferred hot sauce, adjust to taste)
- 1/2 lemon Juice of (about 1 tablespoon)
- 2 tablespoons spring onion (finely chopped, about 1 spring onion)
- ¼ teaspoon salt
- 1 pinch black pepper
Instructions
Preparation
- Drain the sardines thoroughly and add them to a medium bowl.
- Add the mayonnaise, drained sun-dried tomato strips, Sriracha, lemon juice, chopped spring onion, salt, and black pepper to the bowl.
- Use an immersion stick blender to blitz everything together until smooth and creamy. Alternatively, you can use a food processor and pulse until just combined.
- If you don’t have a blender or food processor, finely chop the sun-dried tomatoes and spring onion. Add them to the bowl with the sardines and other ingredients. Use a fork to mash and mix until smooth and spreadable.
- Taste the pâté and adjust seasoning. Add more lemon juice for brightness, more Sriracha for heat, or a little more salt if needed.
- Transfer to a serving bowl and serve immediately, or cover and refrigerate until ready to use.