This sardine pâté is a quick, creamy dip that combines canned sardines, softened butter, and bright herbs into a savory spread that works as an appetizer or snack. Its tangy capers and fresh dill make it approachable even for sardine newcomers.
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In the bowl of a food processor, combine the sardines (with their oil), hard-boiled egg, softened butter, capers, mustard, chopped red onion, fresh dill, fresh parsley, lemon juice, salt, and pepper.
Secure the lid and pulse until the mixture is smooth and creamy.
Transfer the pâté to a serving bowl.
Garnish with fresh chopped chives and serve with toasted sourdough bread.
Store in an airtight container in the refrigerator for up to 3 days. Serve chilled or at room temperature; no reheating needed.
food processor
Yes. Store in an airtight container in the refrigerator for up to 3 days. Let it soften at room temperature for 10–15 minutes before serving.
Use sardines packed in extra virgin olive oil for the best flavor and creaminess. Drain and reserve the oil if needed for texture adjustment.
The egg adds richness and helps bind the pâté. Omit it if needed, but increase butter by 1 tablespoon to maintain creaminess.
No, it contains butter and egg. Substitute butter with olive oil or dairy-free butter for a dairy-free version.
Spread on crackers, crostini, or dark bread; serve alongside crudités; or dollop on cucumber slices or endive leaves.
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