Print

Sardine Pate (Sardine Spread) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 9 reviews

This Sardine Pate is a quick and flavorful spread perfect for appetizers or snacks. Made with canned sardines, sautéed shallots and garlic, and fresh dill, this creamy pate combines savory and tangy flavors with a smoky touch of paprika. Ready in just 10 minutes, it’s ideal for serving with toasted bread or crackers.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Halal

Ingredients

Main Ingredients

  • 5-6 ounces canned sardines packed in oil, drained
  • 3-4 tablespoons unsalted butter, softened to room temperature
  • 1 shallot, diced
  • 1 clove garlic, chopped
  • 1 teaspoon olive oil
  • 1 tablespoon fresh dill
  • 2 teaspoons lemon juice
  • ½ teaspoon smoked paprika (plus extra for garnish)
  • ¼-½ teaspoon salt (omit or use less if using salted butter)
  • ¼-½ teaspoon black pepper

For Serving

  • Toasted bread or crackers

Instructions

  1. Sauté Shallots and Garlic: In a small skillet, heat 1 teaspoon olive oil over medium heat. Add the diced shallot and chopped garlic, sautéing for 3-4 minutes until golden brown and fragrant, being careful not to burn them.
  2. Combine Ingredients: In a food processor, add the drained sardines, softened unsalted butter, sautéed shallots and garlic, fresh dill, lemon juice, smoked paprika, salt, and black pepper.
  3. Process Until Smooth: Pulse the mixture until it reaches a smooth, spreadable consistency, stopping occasionally to scrape down the sides to ensure even blending.
  4. Adjust Seasoning: Taste the pate and adjust by adding more salt, black pepper, lemon juice, or fresh dill as preferred for balance and flavor intensity.
  5. Serve or Store: Serve immediately, garnished with a sprinkle of smoked paprika and fresh dill, or refrigerate until ready to use. Best enjoyed with toasted bread or crackers.

Notes

  • Use unsalted butter to control the salt level, especially since canned sardines can be salty.
  • For a chunkier texture, pulse fewer times in the food processor.
  • This pate can be refrigerated for up to 3 days in an airtight container.
  • Experiment with other fresh herbs like parsley or chives for variety.

Find it online: https://cheftinaskitchen.com/sardine-pate-sardine-spread-recipe/