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!
The article states this recipe is great ”especially for those avoiding dairy”. The first ingredient is a stick of butter. Butter IS dairy.
Recipe Moderator says
The statement is that sardines are great for those avoiding dairy, and the recipe author offers an option to use olive oil in place.
Mai Meyers says
Really good idea!
I will make!
Ok I will try this out. My husband is a huge fan of sardines and I have trouble with fish of any kind. But willing for adventure. Ha ha.
Madeleine Prendergast says
Thanks for this!
I usually eat them as a snack straight out of the tin, but this recipe looks like a great alternative way to eat this amazing superfood, thanks for sharing! 😊
Thank you, this looks great!!
Thank you! Have you added smoked cod livers to this? I’ve heard that is great as well. Can’t wait to try this out.
Maria Codrington says
This sounds amazing! Can’t wait to try it with my 13 month old!! How long does this pate last in the refrigerator? Will it freeze ok?
I usually make a double batch for pot-lucks so there will be enough for us to have some, too. I would estimate it would last at least a week in the refrigerator, but it is always gone before then. You can drop it into soups. It’s great on radishes. I’ve never tried to freeze it, but butter freezes well. If you try it, let me know.
It’s even better this way!
– Block of cream cheese
– Garlic (fresh minced)
– Horseradish (from a jar)
– Squeeze of lemon
– Can of sardines, or left over cooked fish
Blitze in food processor. Let chill. Serve with accoutrements of choice.
I have made this and taken to my book club -> the women said “this is better than Zabar’s!” which is a famous deli in NYC.
Also delicious as a sandwich and a little bit of raw onion.
!! Enjoy !!
I’m going to try this, thank you!