Homemade High-Protein Sardine Pâté from Canned Sardines
If you’re looking for a tasty and easy appetizer, this Homemade Sardine Pâté made from canned sardines is just perfect. It’s ideal for serving on toasted bread and is sure to impress your guests. Follow this step-by-step guide to create a delicious spread that’s both simple and satisfying.
Why Will You Love this Recipe?
- Simple Ingredients: You only need a few pantry staples to make this delicious pâté. It’s budget-friendly and everything is easy to find.
- Quick to Prepare: With just 25 minutes total time, you can whip up this appetizer in no time. Perfect for last-minute gatherings or snack cravings.
- Flavorful and Creamy: The combination of sardines, mayonnaise, and pickles creates a rich and creamy texture. It’s a delightful spread that everyone will enjoy.
Recipe Variations
- Spice It Up: Add a pinch of chili flakes or a dash of hot sauce for some heat. It gives the pâté an exciting kick.
- Herb Infusion: Mix in some fresh dill or parsley for extra freshness. The herbs complement the sardines beautifully.
- Alternative Fish: If you prefer, you can use canned tuna or mackerel instead. It changes up the flavor while keeping the recipe simple.
Tools You’ll Need
- Immersion Blender: Essential for blending the ingredients into a smooth pâté. It makes the process quick and easy.
- Mixing Bowl: To combine all your ingredients before blending. A medium-sized bowl works best.
- Set of Measuring Spoons and Cups
FAQ
Can I freeze it?
It’s not recommended to freeze this sardine pâté. Freezing can alter the texture and make it less creamy.
How to store it?
Store the pâté in an airtight container in the refrigerator. It will keep well for 2-3 days.
How long does it last?
When refrigerated properly, the pâté will stay fresh for up to 3 days. It’s best enjoyed within this time frame.
What to serve with it?
Serve it on toasted bread, crackers, or as a dip for veggies. It’s also great in sandwiches or wraps.
Is it suitable for every diet?
This recipe contains fish, eggs (from mayonnaise), and dairy. It’s not suitable for vegetarians or vegans. For a dairy-free option, use dairy-free sour cream.
Can I make it ahead of time?
Yes, you can make it a day in advance. In fact, the flavors meld together and it tastes even better the next day.
Other Recipes You’ll Love
- Easy Chicken Pâté Made With Meat
- Healthy Tuna Salad Wrap
- Homemade Tuna Helper
- Oven-Baked Salmon with Vegetables
- Creamy Salmon and Zucchini Pasta
- Smoked Salmon Cucumber Appetizer
Sardine Pâté from Canned Sardines
Equipment
Ingredients
- 4 cans sardines about 10.4 ounces drained weight
- 1 egg
- 4 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 2 tablespoons sour cream 20% fat
- 3 medium-sized pickles
- 1 garlic clove
- 6 capers
- 3 pinches of pepper
Instructions
Cook the Egg:
- Bring a pot of water to a boil.
- Once boiling, add a pinch of salt and gently lower the egg into the water using a spoon.
- Boil the egg for 10-12 minutes until hard-boiled.
Prepare the Sardines:
- While the egg is cooking, drain the sardines from the cans.
- Remove the tails and central bones to make the pâté smoother.
Combine Ingredients:
- Peel and cut the hard-boiled egg.
- Place the cleaned sardines and egg pieces into a mixing bowl.
- Add the mayonnaise, lemon juice, sour cream, chopped pickles, minced garlic clove, capers, and pepper.
Blend the Mixture:
- Use an immersion blender to mix everything until you achieve a smooth, creamy consistency.
- If you don’t have an immersion blender, a food processor works well. Avoid using a regular blender, as it may make the pâté too liquid.
Serve:
- Serve the sardine pâté on slices of your favorite toasted bread.
- For extra flavor, you can toast the bread with a little butter.
Notes
- This recipe yields about 1 cup of pâté.
- Store the pâté in the refrigerator and consume within 2-3 days.
