Description
This easy and tasty Portuguese canned sardine pâté combines simple pantry ingredients into a rich, flavorful spread perfect for appetizers or snacks. Utilizing canned sardines in olive oil, butter, fresh onions, parsley, and a hint of lemon juice creates a creamy and savory pâté that wows with minimal effort and no cooking required.
Ingredients
Scale
Main Ingredients
- 1 can Sardine Fillets (preferably in olive oil, about 120g)
- 4 tablespoons Unsalted Butter (or cream cheese as a substitute)
- 1 medium Onion (yellow or white)
- 1/4 cup fresh Parsley (or chives as a substitute)
- 1 tablespoon fresh Lemon Juice
- 1 tablespoon Tomato Paste (optional, or substitute with roasted red pepper)
- 2 tablespoons Olive Oil (use reserved sardine oil or extra virgin olive oil)
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the onion: Finely chop the medium onion into small pieces to ensure it blends smoothly into the pâté, providing a mild but aromatic base flavor.
- Mix main ingredients: In a mixing bowl, combine the sardine fillets with the unsalted butter (or cream cheese), making sure to break down the sardines as you mix for a creamy consistency.
- Add flavorings: Incorporate the chopped onions, fresh parsley, lemon juice, and tomato paste (if using) into the bowl. Stir thoroughly to evenly distribute all flavors and ingredients.
- Incorporate oils and seasoning: Pour in the reserved olive oil from the sardine can or extra virgin olive oil, then season the mixture with salt and pepper to taste. Mix until fully combined and creamy.
- Final blending: For an extra smooth texture, use a food processor or blender briefly to achieve the desired pâté consistency, but you can also leave it slightly chunky if preferred.
- Chill and serve: Refrigerate the cooked pâté for at least an hour to allow flavors to meld. Serve chilled with crusty bread, crackers, or vegetables for a delicious appetizer.
Notes
- Using sardines packed in olive oil adds extra richness and flavor, but if unavailable, sardines in water can be used—just add a bit more olive oil.
- Butter can be substituted with cream cheese for a tangier, softer pâté.
- The tomato paste is optional; roasted red pepper can add a smoky sweetness if preferred.
- Adjust salt and pepper carefully depending on the saltiness of the sardines.
- This pâté can be stored in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, omit butter and use extra olive oil or avocado instead.
