Last updated February 1, 2019 by Lisa Richards, CNC

Sardine Pâté

Sardine pate

This is another super-simple recipe that you can use for a mid-afternoon snack or an appetizer before dinner.

Sardines are a small fish that have a very low toxic load, just like wild salmon and herring. You should avoid farmed fish or large fish like tuna or swordfish – these tend to contain much higher levels of pollutants.

Smaller fish like sardines and herring are a great way to get all the benefits from fish oils without the associated heavy metals and toxins. Omega-3 fatty acids can reduce inflammation in your gut, as well as having a host of other health benefits.

You can serve this pâté with some quinoa crackers or a homemade gluten-free cracker. Try my sesame cauliflower rounds or coconut flour crackers. The pâté should keep in the fridge for a few days, if you can wait that long! I hope you enjoy it.

5 from 3 votes
Sardine pate
Sardine Pâté
Prep Time
5 mins
Total Time
5 mins
 
Calories: 324 kcal
Author: Lisa Richards
Ingredients
  • 1 tin boneless canned sardines in oil
  • 1 small garlic clove
  • 1 Tbsp. butter
  • 2 Tbsp. fresh parsley
  • Juice of ½ lemon
  • Dash of pepper
Instructions
  1. Blend all ingredients in a food processor.
  2. Serve with quinoa crackers.

My Ultimate Candida Diet program includes more than 100 tasty recipes for every meal and every stage of the Candida diet. They are gluten-free, sugar-free, and absolutely delicious! Dr Wood and I have also included lots of valuable advice on how to beat Candida, and which foods to eat and avoid.

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Comments

  1. DJ Nagle says:

    are you suppose to drain off the oil from the canned sardines or use it in the recipe.

    1. Lisa Richards says:

      It’s up to you! I like to use a bit of the oil.

  2. Jennifer says:

    5 stars
    I tried mackerel in olive oil as I didn’t have sardines and it was very tasty. So easy to make, I shall be doing it again, with the sardines. And looking forward to trying other recipes.

  3. Sophie says:

    5 stars
    Made it with 1/2 tbsp. ghee, and drained the oil from the sardines, added dill. Was tasty!

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