Sardine Pâté Recipe
I serve this with pita bread cut into triangles, brushed with olive oil, and toasted. But toasted rounds of baguette, or any cracker or flatbread would be perfect. One with rye or whole grain flour is especially recommended. You can omit the chives and add some parsley or chervil. Scallions are rare in France, but finely-chopped, I think they’d be terrific in place of the shallots. Although this is a great spread along with an apéritif, I like it for lunch, with a salad.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
pescatarian
- 3 tablespoons olive oil
- salt and freshly ground pepper
- 8 whole sardines cleaned and filleted (about 12 ounces 350g)
- 2 shallots peeled and minced
- 1/2 bunch chives (minced)
- big pinch of chilli powder
- 2 ounces (70g) of butter salted or unsalted (at room temperature)
- freshly sqeezed lemon juice
- Carbohydrate 0.0163125 g
- Cholesterol 0 mg
- Fat 1.26836250054275 g
- Fiber 0.009375 g
- Protein 0.0122625 g
- Saturated Fat 0.175305000074943 g
- Serving Size 1 1 Serving (13g)
- Sodium 1744.14656250001 mg
- Sugar 0.0069375 g
- Trans Fat 0.0351056250146979 g
- Calories 11 calories
1. Preheat the oven to 350F (180C). 2. Arrange the sardines in the single layer in a baking dish, sprinkle with salt and pepper, and bake until just cooked, about eight minutes. 3. Remove from oven and let cool to room temperature. 4. Pulse the sardines in a food processor, or mash them with a fork, along with the shallots, chives, chile powder, butter, and olive oil, until relatively smooth, but still a bit chunky. 5. Add a squeeze of lemon juice and taste, adjusting the seasonings to your liking. 6. Scrape the mixture into a small bowl and chill for at least eight hours, or overnight. 7. Let come to room temperature before serving.
