This pâté transforms a humble “emergency food” of last resort into a creamy bliss that will win over skeptics. It’s one of my “go-to” items for potlucks because it includes the benefits from the bones and skin of the fish, as well as butter (and extra virgin olive oil if you choose), and needs no cooking. Just dump and whiz. The recipe that follows merges a couple different recipes.
Recipe editor’s note: We highly recommend sardines with skin and bones as nutrient-dense “fast food” high in vitamin D, as well as a good source of calcium, especially for those who are avoiding dairy!
- ½ C (1 stick) butter, softened and cut into large cubes [We recommend organic raw or cultured butter from pastured cows]
- 2 (3 ½ ounce) cans sardines/anchovies (no BPA) in salt water or olive oil, drained [We recommend these sardines with bones]
- 1 large organic shallot, minced (about 3 TBS) or onion will do
- 1 green organic onion, minced (about 2 TBS)
- 2 TBS organic parsley, any kind, minced
- 1 TBS organic lemon juice (freshly squeezed, about ½ small lemon)
- 1 TBS organic Dijon-style mustard
- ½ tsp unrefined sea or mined salt
- ½ tsp organic ground pepper
- Optional garnish, more parsley, minced or sprigs
1. Combine all ingredients in a food processor and process until smooth and uniform in texture. Easiest to start w shallot, green onion and parsley. When finely chopped, add the rest.
2. Transfer paté to a serving dish and refrigerate for about 2 hours.
3. Garnish with parsley (optional) and serve with crackers, veggies, or on lettuce leaves/radicchio
For potlucks, I make a double batch. No cooking!