Best Sardine Pate As I Like It Recipes
SARDINE PATE AS I LIKE IT!
This is very simple meal I used to eat during my student time. A loaf of bread, bottle of wine and few knives and we were happy and fed.
Provided by nitko
Categories Spreads
Time 10m
Yield 2 potrons, 2 serving(s)
Number Of Ingredients 7
Steps:
- Open the sardine can and remove all oil (into the sink).
- Put sardines out and squash them with fork. Squash them well.
- Cook egg hard. Cut whole egg into small pieces and put it into sardines.
- Finely mince onion and garlic and put it into sardines.
- Finely mince capers and add into sardines.
- Add whole package of mayonnaise and lemon juice into sardines. Mix well. Cool it. Eat it.
Nutrition Facts : Calories 345, Fat 24.3, SaturatedFat 3.9, Cholesterol 189.9, Sodium 733.4, Carbohydrate 13.1, Fiber 0.3, Sugar 3.5, Protein 18.6
SARDINE PATE OR SANDWICH SPREAD
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
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
SPREAD ESSENTIALS: SARDINE PâTé
I had a fond memory the other day... sitting opposite my father in the kitchen nook. On the table between us was a spilled open box of saltine crackers, and two open tins of sardines. Dad called it our "guy time." Sometimes we would switch out to kippers. Back then, kippers were a hard item to find in the United...
Provided by Andy Anderson !
Categories Seafood Appetizers
Time 5m
Number Of Ingredients 13
Steps:
- 1. PREP/PREPARE
- 2. My favorite tin of sardines is Wild Planet, packed in extra virgin olive oil and a bit of lemon. If you want to cut back on the oil, you can always go with the ones packed in water, they are both great tasting, and sustainably caught in the cold waters of the North Pacific. FYI: Sardines are high in omega 3 oils, and that is a good thing.
- 3. Gather your ingredients (mise en place).
- 4. Mix all of the ingredients together in a non-reactive bowl (like glass), cover and place into the fridge for an hour or two.
- 5. PLATE/PRESENT
- 6. Serve on crackers or toast points. Enjoy.
- 7. Keep the faith, and keep cooking.
SARDINE PATE
For those who like sardines, a flavoursome paté really different from other patés you are probably more familiar with. And it's quick and easy to make, low in calories and full of all those good-for-you oils we all should be eating more of. I've always enjoyed sardines on toast as a simple breakfast or snack, but until a few years ago it had never occurred to me that some people evidently loathe the smell of sardines. Then, on two occasions - forever etched in my memory - when I had sardines on crispbreads for lunch, a co-worker asked if I minded if she opened the window. She didn't wait for a reply: by the time the question was out, the window was open. Wide open! With THAT experience in mind, this is obviously a paté for those who LOVE sardines: NOT for those who feel compelled to open windows when in the presence of a sardine!
Provided by bluemoon downunder
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Drain the sardines and place them in a bowl with the lemon rind and lemon juice and mash with a fork until the sardine mixture is a smooth consistency.
- Before adding the yoghurt and cottage cheese to the sardines, examine both to determine whether they tend to be watery. (Yoghurts and cottage cheese differ so much in this respect). If necessary, first drain the yoghurt and/or cottage cheese in a sieve lined with a filter coffee liner; then mix the yoghurt and cottage cheese with the sardines; and fold in the cucumber and basil.
- Season to taste with the garlic salt and the freshly ground black pepper.
- Place the sardine paté in 4 ramekins, garnish with the cucumber twists and parsley sprigs.
- Serve with crispbreads, pita bread or crusty rolls.
- Chef's Notes: An obvious variation would be to make just ONE dish of the paté - and serve it only to those who like sardines! Garlic lovers could, of course, use fresh garlic instead of garlic powder. And if you don't like basil, use chives or spring onions. A quick and easy way to include additional flavours is, of course, to use a cottage cheese with chives or garden vegetables.
SIMPLY SARDINE PATE
Who would have thought that sardines could be so addictive. I have to confess that when my friend served this at her party I ate half of the pate before anyone else found it.
Provided by Lorac
Categories Spreads
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Blend or process sardines, eggs, butter, mayo, lemon and mustard until smooth Stir in celery and scallions and chill.
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