Lemony Sardine Pate
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Author Notes: I got the idea for this pate from David Lebovitz who made a sardine pate using fresh sardines, Korean red pepper flakes and Japanese togarashi. Though fresh sardines are not hard to find in my home area, fresh cleaned and filleted sardines are. So I decided to make it using canned sardines and seasoning it with Aleppo. Serve with toast, sliced baguettes, or crackers for an elegant appetizer. Add a simple green salad and a glass of dry white wine, and it becomes a light lunch. I've even spread this on a baguette with pickled carrots and daikon for a banh mi style sandwich. - HalfPint
Food52 Review: This is an easy pantry hors d'oeuvre. It takes no time at all to whip up and has a satisfying, smooth and creamy texture. It doesn't taste fishy -- we noticed a pleasant meaty flavor. - binks
Makes ~1 cup
- 2 cans sardines in olive oil, ~4 oz each
- 4 tablespoons unsalted butter, softened
- 2 teaspoons fresh lemon juice
- 2 teaspoons Aleppo pepper
- 2 teaspoons lemon zest
- 2 teaspoons fresh thyme leaves
- Put all ingredient, even sardine oil, in a food processor. Blend until you get a somewhat smooth paste. Taste and add salt and black pepper, and more lemon juice, if needed.
- Serve immediately or refrigerate. If refrigerated, let it come to room temperature before serving.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Canned Fish Recipe
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3 months ago QueenSashy
I liked the pate a lot, and then liked it even better three hours later. The taste changed quite a bit, it became mellower, to the point that one could hardly detect the taste of the sardine.
3 months ago HalfPint
Glad you liked it. Interesting that the sardine taste mellows after a few hours. My batches have never quite lasted that long :)
6 months ago Citygal
Could this be made in a blender as well?
6 months ago HalfPint
I don't see why you couldn't, though I only worry that the blades of the blender might not be able to sufficiently move the mixture around. It might be a bit chunkier than a mixture made in a food processor. I'm pretty sure you can make this in a mortar with a pestle or in bowl with a potato masher.
8 months ago JenJack
What is Aleppo pepper? I'm not familiar with it.
8 months ago HalfPint
It's a Middle Eastern dried red pepper (originally from Syria?). It's a mild fruity red pepper flake that's a common condiment in Turkey, Syria, most of the Mediterranean. If you can't find it, you can substitute a good quality sweet Paprika or piment d'espelette (though is a bit smoky).
8 months ago HalfPint
it's a mild fruity red pepper flake used commonly in Turkish and Syria cooking. If can't find it, try substituting in a good quality sweet Paprika or a piment d'Espelette.
about 1 year ago Iris VK
Very simple to make, and it made a tasty, elegant, and very healthy snack! Loved it, will be making it again.
about 1 year ago HalfPint
Glad you like it!
about 1 year ago ChefJune
I know I would love this. And I almost always have King Oscar in the cupboard.