Sardine Spread Recipes

SARDINE SALAD SANDWICH

Sardine Salad Sandwich image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Two 3.75-ounce cans oil-packed skinless, boneless sardines, drained
2 stalks celery, finely chopped
1/2 small red onion, finely chopped
1/4 cup low-fat mayonnaise
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1 teaspoon Dijon mustard
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
8 slices whole-grain bread, toasted
Bibb lettuce, sliced tomato, sliced cucumber and alfalfa sprouts, for topping

Steps:

Combine the sardines, celery, red onion, mayonnaise, dill, lemon juice, lemon zest, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl. Mash well with a fork.
Sandwich the sardine salad between the bread slices along with the lettuce, tomato, cucumber and sprouts.

SARDINE "TONNATO" SPREAD

Sardine

Categories Condiment/Spread Fish No-Cook Quick & Easy Mayonnaise Parsley Capers Gourmet

Yield Makes about 1 cup

Number Of Ingredients 8

Ingredients

2 (3 3/4-oz) cans brisling sardines packed in olive oil, drained
1/4 cup mayonnaise
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons drained bottled capers, chopped
1 teaspoon finely grated fresh lemon zest
2 teaspoons fresh lemon juice
1/4 teaspoon black pepper
1/8 teaspoon salt

Steps:

Mash together all ingredients in a bowl with a fork until combined well.

PâTé DE SARDINE

Pâté de Sardine image

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

Ingredients

2 cans oil-packed sardines (about 4 ounces each)
4 tablespoons unsalted butter, at room temperature
1 large shallot, chopped
2 tablespoons fresh lemon juice
3 tablespoons finely chopped fresh herbs, such as chives, parsley, or dill

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 OR SANDWICH SPREAD

Sardine Pate or Sandwich Spread image

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

Ingredients

2 (3 3/4 ounce) cans sardines in oil, well drained (King Oscar's Brislings in extra virgin olive oil)
2 tablespoons mayonnaise
1 -2 teaspoon grated onion
1/4 teaspoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon pepper
1 tablespoon minced fresh parsley

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

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