Don’t worry: this is not a blend of sardines and liver. Instead, I christened this with the name “paté” because it sounds a whole lot better than “mashed sardines.”
This rich, flavorful spread makes a perfect accompaniment to cheese and crackers (grain-free or not). It’s also tasty with cucumber slices and carrot sticks. I actually prefer to eat this straight, with a spoon!
Caramelized onions lend rich sweetness to compliment the salty, meaty sardines. Don’t want to cook down an onion in a skillet? You can make caramelized onions in a slow cooker!
Finally, don’t skimp on the fresh black pepper, as it really brightens up the paté. Keep tasting and adjusting… that is the fun in cooking!
What are the best sardines?
Generally, I steer away from canned foods because, like all packaged foods, it may contain things I don’t want in my body. Like preservatives, undisclosed ingredients and BPA.
In this recipe, I’ve used a brand that I trust: Wild Planet. These sardines are wild and sustainably caught, packed in olive oil (not oxidized plant oils), and come in a BPA-free can.
- 1 large onion, thinly sliced
- 1 tbs. butter, ghee or coconut oil
- 2 cans sardines in olive oil
- Freshly ground black pepper
- Sauté the onion over medium heat, stirring often, until golden and tender. Let cool.
- Place the caramelized onion in a food processor. Add the sardines with about a tablespoon of the oil from the can. Grind in some pepper. Whirl until a paste forms. Taste and add more pepper and sardine oil if necessary.