PâTé DE SARDINE
I swap out liver for briny sardines in this fast and easy, but still fancy, appetizer. I adore canned sardines. In fact, I'd say I am a connoisseur of the form, with favorite brands from the United States, France, Portugal, and Spain. I enjoy them right out of the can most of the time, but this pâté is my absolute favorite way to consume them. If you happen to drop by my place for hors d'ouvres, odds are, I'll serve this stuff with thin baguette toasts for dipping. If it's fancy, we'll spread instead. Tightly wrapped, the pâté will keep for about 5 days. It doesn't freeze well, though, so...don't do that. This recipe first appeared in EveryDayCookPhoto by Lynne Calamia
Provided by Sarah Chanin
Categories Appetizers
Time 1h10m
Number Of Ingredients 5
Steps:
- Dump the sardines and their oil in the bowl of a food processor, along with the butter, shallot, and lemon juice, and process until smooth. Add 2 tablespoons of the herbs and pulse 2 or 3 times.
- Pack the pâté into a small ramekin (or back into the sardine cans). Smooth with a spatula, then top with the remaining 1 tablespoon hers. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to firm the texture.
SARDINE DIP
Sardines are so good for you but are not a "favorite" among the food groups. This is my attempt to offer you a nice something.
Provided by Manami
Categories Spreads
Time 40m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 11
Steps:
- Lightly brown almonds on a cookie sheet in a hot oven, for about 5 minutes. (About 450ºF).
- Beat cream cheese, horseradish, wine(if using), tabasco sauce, lemon juice, black pepper, and grated onions.
- Mash sardines and add to cream cheese.
- Add potato crisps or seasoned potato chips, slowly, so as to measure consistency.
- Also, add almonds, slowly, so as to measure consistency. (Leave out about 1 tablespoon almonds).
- Put mixture in heat-proof dish and heat in micorwave or oven until dip is bubbling, at 375ºF for about 7-10 minutes.
- Top with reserved browned almonds.
- Serve with assorted vegetables, cocktail breads, crackers or Seasoned Party Pitas #146950 by me.
- Enjoy!
Nutrition Facts : Calories 155.5, Fat 13.3, SaturatedFat 6.6, Cholesterol 59.5, Sodium 188.3, Carbohydrate 1.8, Fiber 0.3, Sugar 0.4, Protein 7.6
CREAM CHEESE SARDINE DIP
This sounds horrible, but it's really good. I like it on celery sticks. This should be cold when served.
Provided by Darlene Summers
Categories Cheese
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in food processor and blend till smooth.
- Serve on raw veggies, crackers or Melba toast.
Nutrition Facts : Calories 166.1, Fat 15.5, SaturatedFat 9, Cholesterol 134.9, Sodium 139.2, Carbohydrate 1.3, Sugar 0.3, Protein 5.6
SARDINE PATE OR SANDWICH SPREAD
This Scandinavian-inspired spread is wonderful on dense, thin-sliced pumpernickel bread or whole grain crackers. Sardines are rich sources of omega-3 fatty acids, known to help reduce risk of heart disease, high blood pressure and cancer.
Provided by Manami
Categories Spreads
Time 15m
Yield 1 1/4 bowl pate
Number Of Ingredients 7
Steps:
- Finely mash sardines.
- Combine sardines, mayonnaise and mustard.
- Stir in lemon juice, grated onions and pepper.
- Sprinkle with fresh minced parsley.
- Serve with pumpernickel cocktail rounds, my Seasoned Party Pitas #146950 or crackers.
Nutrition Facts : Calories 454.5, Fat 27.5, SaturatedFat 3.8, Cholesterol 248.1, Sodium 1041.3, Carbohydrate 7.6, Fiber 0.7, Sugar 1.8, Protein 42.5
SARDINE & CHEESE SPREAD
For you sardine lovers this is great serve on crackers, don't be scared off by the word "Sardine".
Provided by True Texas
Categories Spreads
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In blender puree' all ingredients except 2 T. onions and the paprika until smooth.
- Pack in 2 small bowls. Sprinkle with paprika and onions.
- Cover airtight, will keep up to one week in refrigerator.
- Serve on crackers.
Nutrition Facts : Calories 78.9, Fat 3.6, SaturatedFat 1.3, Cholesterol 30.4, Sodium 384.5, Carbohydrate 2.6, Fiber 0.1, Sugar 0.8, Protein 8.8
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