Best 3 Spread Essentials Sardine Pâté Recipes

**Sardines in Portuguese Cuisine: A Culinary Journey of Flavors and Textures**

In the culinary tapestry of Portugal, sardines hold a prominent place, celebrated for their versatility, affordability, and exceptional taste. These tiny fish, abundant in the Atlantic waters off the Portuguese coast, have inspired a myriad of traditional recipes that showcase their distinct flavor and texture. From grilled sardines sizzling over charcoal to sardine stews simmering in clay pots, Portuguese cuisine offers a diverse range of sardine dishes that tantalize the taste buds and embody the country's rich culinary heritage. In this article, we embark on a culinary journey to explore the essence of Portuguese sardine cuisine, uncovering the secrets behind these beloved recipes and providing step-by-step guides to recreate these delectable dishes in your own kitchen. Discover the art of grilling sardines to perfection, learn how to craft a flavorful marinade, and delve into the intricacies of preparing classic Portuguese sardine stews and salads. Along the way, we'll uncover the cultural significance of sardines in Portuguese cuisine and explore the unique ingredients and cooking techniques that make these dishes so special.

Let's cook with our recipes!

PâTé DE SARDINE

Pâté de Sardine image

I swap out liver for briny sardines in this fast and easy, but still fancy, appetizer. I adore canned sardines. In fact, I'd say I am a connoisseur of the form, with favorite brands from the United States, France, Portugal, and Spain. I enjoy them right out of the can most of the time, but this pâté is my absolute favorite way to consume them. If you happen to drop by my place for hors d'ouvres, odds are, I'll serve this stuff with thin baguette toasts for dipping. If it's fancy, we'll spread instead. Tightly wrapped, the pâté will keep for about 5 days. It doesn't freeze well, though, so...don't do that. This recipe first appeared in EveryDayCookPhoto by Lynne Calamia

Provided by Sarah Chanin

Categories Appetizers

Time 1h10m

Number Of Ingredients 5

Ingredients

2 cans oil-packed sardines (about 4 ounces each)
4 tablespoons unsalted butter, at room temperature
1 large shallot, chopped
2 tablespoons fresh lemon juice
3 tablespoons finely chopped fresh herbs, such as chives, parsley, or dill

Steps:

Dump the sardines and their oil in the bowl of a food processor, along with the butter, shallot, and lemon juice, and process until smooth. Add 2 tablespoons of the herbs and pulse 2 or 3 times.
Pack the pâté into a small ramekin (or back into the sardine cans). Smooth with a spatula, then top with the remaining 1 tablespoon hers. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to firm the texture.

SPREAD ESSENTIALS: SARDINE PâTé

Spread Essentials: Sardine Pâté image

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

Ingredients

PLAN/PURCHASE
8 oz sardines in olive oil, 2 tins
2 oz cream cheese, softened
2 Tbsp mayonnaise, plain variety
1 tsp lemon juice, freshly squeezed
1 dash(es) hot sauce, i prefer frank's
salt, kosher variety, to taste
black pepper, freshly ground, to taste
ADDITIONAL ITEMS
saltine crackers, or toast points
OPTIONAL ITEMS
1 - 2 pinch dried tarragon or crushed fennel
replace the salt and pepper with a few shakes of lemon/pepper spice

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

Sardine Pate image

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

Ingredients

1 (106 g) can sardines, in springwater, drained
1/2 lemon, juice and rind of
5 tablespoons yoghurt, natural low-fat
60 g low fat cottage cheese
2 1/2 cm piece cucumbers, finely chopped
fresh basil leaf, finely chopped
1/4 teaspoon garlic salt (to taste)
fresh ground black pepper, to taste
4 thin slices cucumbers, made into twists, for garnish
4 sprigs parsley, for garnish

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.

Tips:

Choose high-quality sardines: Look for sardines that are plump, firm, and have a silvery sheen. Avoid any sardines that are bruised, discoloured, or have a strong odour.
Properly clean the sardines: Before cooking, remove the head, tail, and innards of the sardines. You can also remove the bones, if desired.
Use a variety of cooking methods: Sardines can be grilled, fried, baked, or canned. Each cooking method will produce a different flavour and texture.
Season the sardines well: Sardines have a mild flavour, so it is important to season them well. Use a variety of herbs, spices, and citrus to enhance the flavour of the sardines.
Serve the sardines with a variety of sides: Sardines can be served with a variety of sides, such as rice, potatoes, vegetables, or salad.

Conclusion:

Sardines are a delicious and versatile fish that can be cooked in a variety of ways. They are a good source of protein, omega-3 fatty acids, and other nutrients. By following the tips in this article, you can create delicious sardine dishes that your family and friends will love.