5 Ingredients or Fewer
Sardine Butter
Popular on Food52
63 Reviews
57belfairmomma
February 5, 2021
I served this on crispy crackers and it was so good. My five year old even loved it! So easy but good quality sardines packed in olive oil is a must.
Kevin S.
January 17, 2020
So so good and so so inexpensive. Added a couple cloves of garlic for obvious reasons and going to add anchovies next go 'round
caarin
June 4, 2017
Very nice! I used 4 oz of butter and the oil from the sardine tin. I prefer it to be more lemony so zested an entire lemon and used all of its juice. Served on rye toast and alternated with another toast shmeared in minty pea spread for appetizer. Delish!"
Jen W.
August 4, 2015
Whoa boy, is that good. I like it a little more sardine-y, so I used only 4 oz butter and also drizzled in some of the olive oil from the can. Used lime juice instead of lemon, since I had half a lime hanging around. Love it on rye Melba toast, which I made from a loaf of thin rye that needed to get used up.
btglenn
July 22, 2015
Instead of butter, try a little cream cheese. Adding some chopped scallion or onion will perk it up whether its made with butter or other addition.
The P.
July 22, 2015
The recipe doesn't call for saving the oil from the can.
I'd add an anchovy fillet or two...and some lemon zest. Go big or go home!
I'd add an anchovy fillet or two...and some lemon zest. Go big or go home!
Jenny
December 14, 2014
Scrumptious, especially after a day in the frig. I used smoked sardines. My dinner guests could not stop talking about it (or eating it). Thanks for an elegant and easy recipe!
Kevin F.
March 2, 2014
Just made this (sure it will get even better as it sits and melds) but this is a major win. Hard not to spread it like fish dip, as it is so good! Used the fancy butter and followed the recipe as described. Will surely make this again.
Aliwaks
February 7, 2013
Made this the other night with some peppered smoked mackerel that I discovered in the freezer... it was perfect.
Mel L.
January 5, 2013
Looking for something special and just found it. How can you go wrong for in home tailgate party.
karmaya
December 20, 2012
my husband, a Brit who loves sardines on toast, will be blown away by this terrific version. it's today's lunch! thanks!
Christine H.
July 25, 2012
Loved this, elegantly served in the glass egg coddler I purchased through you on line. So civilized.
btglenn
May 13, 2012
I make this recipe with whipped cream cheese instead of butter, and add the can's olive oil to the mix. While this isn't exactly a sardine "butter", it is a rich and tasty spread on toast or rye bread, and, for those concerned about health and cholesterol, much lower on the animal fats that delicious high fat butter has to offer. Mix in minced scallions or chives for added flavor.
adashofbitters
May 11, 2012
My god, I want to pan-sear a flatiron steak and slather this all over it while it's steaming hot.
tamater S.
February 7, 2014
Oh, that made me laugh.
And I know, I know, that comment was 3 years ago, but I can't help wondering - did ya do it?
And I know, I know, that comment was 3 years ago, but I can't help wondering - did ya do it?
sarah K.
May 10, 2012
This is a winner! My kids love radishes with butter, and they love sardines, so I made your sardine butter for the radishes today and it's marvelous. My 5 year old was practically jumping up and down with excitement.
tamater S.
February 7, 2014
Oh, that made me laugh. And I know, I know, that comment was 3 years ago, but I can't help wondering - did ya do it?
tamater S.
February 7, 2014
Sorry if I confused you. The comment above was meant for adashofbitters, above.
jstew52
March 19, 2012
Oh good gracious this is tasty. I used salted Plugra and a few additional flakes of larger fleur de sel. I think my weekly butter comsumption amount is going up!
Anne S.
March 14, 2012
Verdict: yummy. My sardine tin was a 4.38oz size, which contributed to a slightly more crumbly texture until I really packed it in, but I like the flavor, so I probably won't adjust the fish:butter ratio. Thumbs up!
khoops
March 14, 2012
If only my boyfriend would come within a yard of an anchovy... Guess this will have to be all mine!
fiveandspice
March 14, 2012
Congratulations! I totally love this idea and I can't wait to try it out once I restock my sardine supply!
BocaCindi
March 14, 2012
This sounds great!! This comment from someone with a Swedish heritage who eats pickled herring with hard boiled eggs for breakfast. Of course this would sound terrific. And tuna with butter and mayo. Please.....
krusher
March 14, 2012
Yum. I love canned sardines and eat them often. Lovely recipe and certainly one for me to use. Thanks and congratulations.
krusher
March 14, 2012
Yum. I love canned sardines and eat them often. Lovely recipe and certainly one for me to use. Thanks and congratulations.
Burnt O.
March 14, 2012
Have you made this using salted capers instead of chives? I bet that would be awesome too.
opicurious
March 11, 2012
Sardine cans are different sizes...how many ounces should I get?
looks amazing...
looks amazing...
Cristina S.
March 11, 2012
My can was 3.7 ounces, but you can adjust the butter/sardine ratio based on your personal tastes if you like!
Third F.
March 10, 2012
This is amazingly delicious! I used Wild Planet sardines and Isigny Ste Mere butter. So far I've tried it on toasted whole grain English muffins, traditional toast points, and a couple of sliced radishes. What I really want to do is take the ramekin, sit on the couch, and eat it straight up. Great recipe!
BlueKaleRoad
March 8, 2012
Congratulations! Butter, salt, fish...what's not to love? This sounds divine. My family will love it.
Victoria C.
March 6, 2012
Of all the recipes entered into this contest, this is the one I checked out. It looks really good to me. I didn't enter my tuna salad because it's so plain, but I make it by mixing really good canned tuna (and I don't mean white albacore - I mean light, either Wild Planet - the very best to me - or Bumble Bee light packed in olive oil) mixed with chopped onion, chopped celery, and mayonnaise mixed with softened butter. Butter just adds so much to canned fish.
Cristina S.
March 6, 2012
Thanks, Victoria! I am so glad my recipe caught your attention. I have never tried mixing tuna salad with butter before, but now I think I know what I'll have for lunch.... :)
Kitchen B.
March 1, 2012
Love the photo....and the slate background! And the name too. When we were growing up (in Nigeria), we made and ate loads of sardine 'butter' sarnies though more sardines and less butter. Looks really good.
AntoniaJames
February 28, 2012
How fortunate we all are that your boyfriend shared this important but often overlooked bit of culinary wisdom: how utterly exquisite butter + salty tinned seafood can be. This is a perfect example. Love it! Thanks so much for posting this recipe. ;o) P.S This would also be excellent on a water biscuit, for a somewhat lighter treat.
Cristina S.
February 28, 2012
Thanks, AntoniaJames! He and his family have taught me a lot about sea creatures. Since he convinced me to try my first oyster a few years ago, I haven't looked back yet!
See what other Food52ers are saying.