Portugese SARDINE Paté | Pâte de Sardinha | Bart van Olphen

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Open a tin of sardines in olive oil and drain them, saving the oil.

Check for any big bones in the sardines and remove them if necessary, but note that the bones are softened from being preserved.

Add the drained sardines to a food processor.

Chop 1 shallot finely and add it to the food processor with the sardines.

Add 75 grams of room temperature butter to the food processor.

Add the zest of 1 lemon and the juice of half a lemon to the mixture.

Pour in the olive oil saved from the sardine can for extra flavor.

Season with a bit of black pepper and salt to taste.

Blend the mixture until smooth, tasting and adjusting with more lemon juice or pepper as needed.

Transfer the paté to a serving dish and garnish with chopped parsley and a few drops of olive oil.

Serve on crispy toast.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens