Sardine Pâté
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.
- 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
- Blend all ingredients in a food processor.
- Serve with quinoa crackers.
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are you suppose to drain off the oil from the canned sardines or use it in the recipe.
It’s up to you! I like to use a bit of the oil.
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.
Made it with 1/2 tbsp. ghee, and drained the oil from the sardines, added dill. Was tasty!