I first discovered sardine pâté (patê de sardinha) in Portugal, where I shamelessly enjoyed an impressive amount of vinho verde and indulged in other delicious local dishes. These days, one of my guilty pleasures is cracking open a bottle of dry white wine and diving into a charcuterie board, often with a little sardine pâté added—it’s always a delightful surprise.
INGREDIENTS
- 3.75 oz sardine fillets in olive oil (~1 can)
- ⅓ cup unsalted butter, cubed
- ½ medium onion, diced
- 1 small bunch parsley, roughly chopped
- Juice of half a lemon
- Salt & pepper, to taste
- 1–3 teaspoons tomato paste (optional)
INSTRUCTIONS
- Drain the olive oil from the sardines and add the sardine fillets to a food processor, setting the oil aside.
- Add the lemon juice, diced onion, chopped parsley, butter cubes, and tomato paste (if using) to the food processor.
- Pulse for a few seconds until roughly combined. Add a spoonful of the reserved olive oil and continue pulsing. Taste and season with salt and pepper. If the mixture is too thick, add more olive oil to achieve a smoother consistency. Keep pulsing until smooth.
- Serve with toasted bread or crackers.
NUTRITION
- Calories: 138 kcal
- Carbohydrates: 1g
- Protein: 5g
- Fat: 13g
- Saturated Fat: 7g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 3g
- Trans Fat: 0.4g
- Cholesterol: 56mg
- Sodium: 74mg
- Potassium: 110mg
- Fiber: 0.2g
- Sugar: 1g
- Vitamin A: 364 IU
- Vitamin C: 1mg
- Calcium: 85mg
- Iron: 1mg
Disclaimer: Nutritional values are approximate.
