Sardine Pate Appetizers Recipes

PâTé DE SARDINE

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 PATE APPETIZERS

Steps:

• Place sardines in a bowl; mash with a fork.
• Add onions, yogurt, lemon juice, dill and horseradish to your taste (I use 1 tsp).
• Stir well.
• Cover and chill at least 2 hours.
• Spread 2 teaspoons over each melba toast; top with shredded carrots.
• Serve immediately.

SARDINE PATE AS I LIKE IT!

Steps:

• Open the sardine can and remove all oil (into the sink).
• Put sardines out and squash them with fork. Squash them well.
• Cook egg hard. Cut whole egg into small pieces and put it into sardines.
• Finely mince onion and garlic and put it into sardines.
• Finely mince capers and add into sardines.
• Add whole package of mayonnaise and lemon juice into sardines. Mix well. Cool it. Eat it.

SARDINE APPETIZER

Steps:

• Mix all ingredients together Spread on small slices of toasted bread or crackers and garnish with slices of stuffed olives.

SARDINE PATE

Steps:

• Drain the sardines and place them in a bowl with the lemon rind and lemon juice and mash with a fork until the sardine mixture is a smooth consistency.
• Before adding the yoghurt and cottage cheese to the sardines, examine both to determine whether they tend to be watery. (Yoghurts and cottage cheese differ so much in this respect). If necessary, first drain the yoghurt and/or cottage cheese in a sieve lined with a filter coffee liner; then mix the yoghurt and cottage cheese with the sardines; and fold in the cucumber and basil.
• Season to taste with the garlic salt and the freshly ground black pepper.
• Place the sardine paté in 4 ramekins, garnish with the cucumber twists and parsley sprigs.
• Serve with crispbreads, pita bread or crusty rolls.
• Chef's Notes: An obvious variation would be to make just ONE dish of the paté - and serve it only to those who like sardines! Garlic lovers could, of course, use fresh garlic instead of garlic powder. And if you don't like basil, use chives or spring onions. A quick and easy way to include additional flavours is, of course, to use a cottage cheese with chives or garden vegetables.

SPREAD ESSENTIALS: SARDINE PâTé

Steps:

• 1. PREP/PREPARE
• 2. My favorite tin of sardines is Wild Planet, packed in extra virgin olive oil and a bit of lemon. If you want to cut back on the oil, you can always go with the ones packed in water, they are both great tasting, and sustainably caught in the cold waters of the North Pacific. FYI: Sardines are high in omega 3 oils, and that is a good thing.
• 3. Gather your ingredients (mise en place).
• 4. Mix all of the ingredients together in a non-reactive bowl (like glass), cover and place into the fridge for an hour or two.
• 5. PLATE/PRESENT
• 6. Serve on crackers or toast points. Enjoy.
• 7. Keep the faith, and keep cooking.