Best 5 Sardine Pate Recipes

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Sardine pâté is a delectable and versatile dish that can be enjoyed as an appetizer, spread, or dip. It combines the rich, oily flavor of sardines with a variety of herbs and spices, making it a flavorful addition to any meal. Whether you are looking for a quick and easy snack or an elegant hors d'oeuvre, sardine pâté is sure to impress your taste buds. With just a few simple ingredients and a little bit of time, you can create a delicious sardine pâté that will be the star of your next party or gathering.

Check out the recipes below so you can choose the best recipe for yourself!

SARDINE PATE OR SANDWICH SPREAD



Sardine Pate or Sandwich Spread image

This Scandinavian-inspired spread is wonderful on dense, thin-sliced pumpernickel bread or whole grain crackers. Sardines are rich sources of omega-3 fatty acids, known to help reduce risk of heart disease, high blood pressure and cancer.

Provided by Manami

Categories     Spreads

Time 15m

Yield 1 1/4 bowl pate

Number Of Ingredients 7

2 (3 3/4 ounce) cans sardines in oil, well drained (King Oscar's Brislings in extra virgin olive oil)
2 tablespoons mayonnaise
1 -2 teaspoon grated onion
1/4 teaspoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon pepper
1 tablespoon minced fresh parsley

Steps:

  • Finely mash sardines.
  • Combine sardines, mayonnaise and mustard.
  • Stir in lemon juice, grated onions and pepper.
  • Sprinkle with fresh minced parsley.
  • Serve with pumpernickel cocktail rounds, my Seasoned Party Pitas #146950 or crackers.

Nutrition Facts : Calories 454.5, Fat 27.5, SaturatedFat 3.8, Cholesterol 248.1, Sodium 1041.3, Carbohydrate 7.6, Fiber 0.7, Sugar 1.8, Protein 42.5

SIMPLY SARDINE PATE



Simply Sardine Pate image

Who would have thought that sardines could be so addictive. I have to confess that when my friend served this at her party I ate half of the pate before anyone else found it.

Provided by Lorac

Categories     Spreads

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

2 (3 3/4 ounce) cans oil packed sardines, drained
2 hard-boiled eggs
1/4 cup butter, softened
2 tablespoons mayonnaise
1 1/2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/4 celery, finely chopped
2 tablespoons scallions, finely chopped

Steps:

  • Blend or process sardines, eggs, butter, mayo, lemon and mustard until smooth Stir in celery and scallions and chill.

SARDINE PATE



Sardine Pate image

For those who like sardines, a flavoursome paté really different from other patés you are probably more familiar with. And it's quick and easy to make, low in calories and full of all those good-for-you oils we all should be eating more of. I've always enjoyed sardines on toast as a simple breakfast or snack, but until a few years ago it had never occurred to me that some people evidently loathe the smell of sardines. Then, on two occasions - forever etched in my memory - when I had sardines on crispbreads for lunch, a co-worker asked if I minded if she opened the window. She didn't wait for a reply: by the time the question was out, the window was open. Wide open! With THAT experience in mind, this is obviously a paté for those who LOVE sardines: NOT for those who feel compelled to open windows when in the presence of a sardine!

Provided by bluemoon downunder

Categories     < 15 Mins

Time 5m

Yield 4 serving(s)

Number Of Ingredients 10

1 (106 g) can sardines, in springwater, drained
1/2 lemon, juice and rind of
5 tablespoons yoghurt, natural low-fat
60 g low fat cottage cheese
2 1/2 cm piece cucumbers, finely chopped
fresh basil leaf, finely chopped
1/4 teaspoon garlic salt (to taste)
fresh ground black pepper, to taste
4 thin slices cucumbers, made into twists, for garnish
4 sprigs parsley, for garnish

Steps:

  • Drain the sardines and place them in a bowl with the lemon rind and lemon juice and mash with a fork until the sardine mixture is a smooth consistency.
  • Before adding the yoghurt and cottage cheese to the sardines, examine both to determine whether they tend to be watery. (Yoghurts and cottage cheese differ so much in this respect). If necessary, first drain the yoghurt and/or cottage cheese in a sieve lined with a filter coffee liner; then mix the yoghurt and cottage cheese with the sardines; and fold in the cucumber and basil.
  • Season to taste with the garlic salt and the freshly ground black pepper.
  • Place the sardine paté in 4 ramekins, garnish with the cucumber twists and parsley sprigs.
  • Serve with crispbreads, pita bread or crusty rolls.
  • Chef's Notes: An obvious variation would be to make just ONE dish of the paté - and serve it only to those who like sardines! Garlic lovers could, of course, use fresh garlic instead of garlic powder. And if you don't like basil, use chives or spring onions. A quick and easy way to include additional flavours is, of course, to use a cottage cheese with chives or garden vegetables.

SPREAD ESSENTIALS: SARDINE PâTé



Spread Essentials: Sardine Pâté image

I had a fond memory the other day... sitting opposite my father in the kitchen nook. On the table between us was a spilled open box of saltine crackers, and two open tins of sardines. Dad called it our "guy time." Sometimes we would switch out to kippers. Back then, kippers were a hard item to find in the United...

Provided by Andy Anderson !

Categories     Seafood Appetizers

Time 5m

Number Of Ingredients 13

PLAN/PURCHASE
8 oz sardines in olive oil, 2 tins
2 oz cream cheese, softened
2 Tbsp mayonnaise, plain variety
1 tsp lemon juice, freshly squeezed
1 dash(es) hot sauce, i prefer frank's
salt, kosher variety, to taste
black pepper, freshly ground, to taste
ADDITIONAL ITEMS
saltine crackers, or toast points
OPTIONAL ITEMS
1 - 2 pinch dried tarragon or crushed fennel
replace the salt and pepper with a few shakes of lemon/pepper spice

Steps:

  • 1. PREP/PREPARE
  • 2. My favorite tin of sardines is Wild Planet, packed in extra virgin olive oil and a bit of lemon. If you want to cut back on the oil, you can always go with the ones packed in water, they are both great tasting, and sustainably caught in the cold waters of the North Pacific. FYI: Sardines are high in omega 3 oils, and that is a good thing.
  • 3. Gather your ingredients (mise en place).
  • 4. Mix all of the ingredients together in a non-reactive bowl (like glass), cover and place into the fridge for an hour or two.
  • 5. PLATE/PRESENT
  • 6. Serve on crackers or toast points. Enjoy.
  • 7. Keep the faith, and keep cooking.

SARDINE PATE



SARDINE PATE image

Categories     Condiment/Spread     Fish     No-Cook     Quick & Easy

Yield 2-3 servings

Number Of Ingredients 9

2 cans sardines in olive oil
2 tomatoes
2 tsps sundried tomato concentrate
1 lemon
1 oz butter
1 tsp cayenne pepper
2 tsps paprika
50 ml olive oil
50-100ml double cream

Steps:

  • drain sardines. skin and deseed tomatoes. place sardines, tomatoes, tomato concentrate, lemon juice, butter, cayenne pepper and paprika into food processor. with the motor running, slowly add olive oil. taste and season with salt and freshly ground black pepper and more lemon juice if needed. with the motor running, slowly add cream until a smooth emulsion is formed. spoon into ramekins and chill in the fridge for 1-2 hours before serving.

Tips:

  • Choose the freshest sardines possible. Fresh sardines will have bright, silvery skin and clear eyes.
  • Remove the bones from the sardines. This can be done by using a sharp knife to cut along the backbone of the sardine and then pulling out the bones.
  • Soak the sardines in milk for 30 minutes. This will help to remove any remaining bones and also help to soften the sardines.
  • Use a food processor to blend the sardines, butter, and cream cheese until smooth. Season to taste with salt, pepper, and lemon juice.
  • Chill the sardine pâté for at least 30 minutes before serving. This will help the flavors to meld and also make the pâté easier to spread.
  • Serve the sardine pâté with crackers, bread, or vegetables.

Conclusion:

Sardine pâté is a delicious and easy-to-make appetizer that is perfect for any occasion. It's a great way to use up leftover sardines, and it's also a healthy and affordable snack. The pâté can be made ahead of time and stored in the refrigerator for up to 3 days. It's also a great option for packed lunches or picnics.

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