Portuguese Sardine Pâté

A creamy spread where the bold sardine flavor is balanced by smooth butter. Lemon acidity and chili heat wake up the palate with every bite.

• Prep time: 20 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 349
• Protein: 15 g
• Carbs: 4 g
• Fat: 29 g

Ingredients

• 200 g European pilchard ( cooked and flaked )
• 100 g Minimum butter sweet ( softened )
• 1 tbsp Tomato caviar ( plain )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 piece Red onion ( very finely minced )
• 1 piece Hot chili pepper ( finely chopped )
• 10 g Parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 120 g Canned sardines in oil ( drained )

Instructions

1. Fish preparation

   Gut the fresh sardines and remove the central bone. Steam or boil them quickly until the flesh flakes easily. Drain and let cool. Carefully drain the sardines in oil.

2. Chopping aromatics

   Finely mince the red onion and parsley. Chop the chili after removing the seeds if you want to limit the heat. The mixture should be almost reduced to a puree with the knife.

3. Working the butter

   In a mixing bowl, work the butter with a spatula until it has the consistency of a soft and shiny ointment. It must not be melted.

4. Final assembly

   Mash the flesh of both the fresh and canned sardines with a fork. Incorporate them into the butter along with the tomato caviar, lemon juice, onion, parsley, and chili. Mix vigorously to obtain a homogeneous texture that coats the spoon.

Chef's tips

• Do not use a food processor; mix with a fork to maintain texture.
• Let rest for 2 hours in the fridge to allow flavors to develop.

Storage

Keeps for 3 days in the refrigerator in an airtight jar. Take it out 15 minutes before serving.