Lemony Sardine Pate

By • February 24, 2012 • 15 Comments


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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 (but you can use any dried fragrant chili that you have on hand). 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. Rebecca Vitale

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 or any mildly spicy, fragrant chili
  • 2 teaspoons lemon zest
  • 2 teaspoons fresh thyme leaves
  1. 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.
  2. Serve immediately or refrigerate. If refrigerated, let it come to room temperature before serving.

Comments (15) Questions (1)

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about 1 month ago mayK

I would think that the sardine paté also would be nice to melt over vegetables like steamed broccoli!?

Baci1

30 days ago HalfPint

Can't see why that wouldn't work. I've been told by others that it's good tossed with pasta.

Moi_1

about 1 year 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. 

Baci1

about 1 year ago HalfPint

Glad you liked it. Interesting that the sardine taste mellows after a few hours. My batches have never quite lasted that long :)

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over 1 year ago Citygal

Could this be made in a blender as well?

Baci1

over 1 year 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.

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3 months ago beejay45

What about if you treated it like a mayonnaise? Put the solids in and whirl them, slowly drizzling in the oil? Haven't tried this method, but it seems like the slow drizzle would get things moving nicely AND would give a little emulsification, too. Anyone?

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3 months ago beejay45

Oops, guess you'd have to melt the butter for this method which would be a different dish altogether!

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over 1 year ago JenJack

What is Aleppo pepper? I'm not familiar with it.

Baci1

over 1 year 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).

Baci1

over 1 year 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.

Eating

about 2 years ago Iris VK

Very simple to make, and it made a tasty, elegant, and very healthy snack! Loved it, will be making it again.

Baci1

about 2 years ago HalfPint

Glad you like it!

Junechamp

about 2 years ago ChefJune

June is a trusted source on General Cooking.

I know I would love this. And I almost always have King Oscar in the cupboard.

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9 months ago emcsull

who's King Oscar ?