Mediterranean Sardine Pate
The first time I tasted something like this was on a family holiday in Portugal. We were sitting in a restaurant ‘ O frangino’ the kind with simple wooden tables, and it was served with rustic bread and nothing else.
I remember the children picking at it at first, unsure, and then going back for more — that always tells you everything. It was simple, but full of flavour, the kind of food you don’t forget.
When I make it now, it always brings me back to those sunny days, slow lunches, and the joy of discovering something new together.
Ingredients
2 tins sardines in olive oil, drained
28g unsalted butter, softened
1 small shallot, finely chopped
1 clove garlic, finely minced
1 anchovy fillet
1 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1–2½ tsp fresh lemon juice
1 tsp sweet paprika
Salt to taste (usually very little is needed)
Freshly ground black pepper
Instructions
1
Add the sardines, butter, shallot, garlic, anchovy, parsley, dill, lemon juice, and sweet paprika to a food processor.
2
Pulse until the mixture becomes smooth and spreadable, leaving a little texture if you prefer a more rustic pate.
3
Taste and season with black pepper and salt if needed.
4
Transfer to a small bowl and refrigerate for 20 to 30 minutes to allow the flavours to blend, and the butter to set.
5
Serve spread over toasted bread, crackers, or slices of warm bread. A squeeze of lemon or a sprinkle of fresh herbs on top makes a lovely finish.
6
Lely tip
This version is creamy, savoury, and fresh, with the anchovy adding depth and the sweet paprika giving a gentle warmth and colour. Don’t omit them.
