Sardine Pâté from Canned Sardines
This homemade sardine pâté is a delightful appetizer that's both easy to make and full of flavor. Give it a try at your next gathering or as a tasty snack—you won't regret it!
Equipment
- 1 immersion blender
- 1 set of measuring spoons and cups
- 1 mixing bowl
Ingredients
- 4 cans sardines about 10.4 ounces drained weight
- 1 egg
- 4 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 2 tablespoons sour cream 20% fat
- 3 medium-sized pickles
- 1 garlic clove
- 6 capers
- 3 pinches of pepper
Instructions
Cook the Egg:
- Bring a pot of water to a boil.
- Once boiling, add a pinch of salt and gently lower the egg into the water using a spoon.
- Boil the egg for 10-12 minutes until hard-boiled.
Prepare the Sardines:
- While the egg is cooking, drain the sardines from the cans.
- Remove the tails and central bones to make the pâté smoother.
Combine Ingredients:
- Peel and cut the hard-boiled egg.
- Place the cleaned sardines and egg pieces into a mixing bowl.
- Add the mayonnaise, lemon juice, sour cream, chopped pickles, minced garlic clove, capers, and pepper.
Blend the Mixture:
- Use an immersion blender to mix everything until you achieve a smooth, creamy consistency.
- If you don't have an immersion blender, a food processor works well. Avoid using a regular blender, as it may make the pâté too liquid.
Serve:
- Serve the sardine pâté on slices of your favorite toasted bread.
- For extra flavor, you can toast the bread with a little butter.
Notes
- This recipe yields about 1 cup of pâté.
- Store the pâté in the refrigerator and consume within 2-3 days.