Portuguese Tomato & Sardine Pâté
This delicious pâté reminds me of sunny holidays in Portugal where they often serve sardine pâté as a starter in restaurants. And the good news is that it doesn’t taste too fishy, as the sundried tomatoes balance out the strong sardine flavour. This is a perfect recipe for getting healthy brainy omega-3 fats into fussy eaters!
It makes a yummy and nutritious filling for lunchbox wraps and sandwiches. You can also serve this nourishing pâté slathered on toast at breakfast time or as a dip with crunchy vegetable batons or crackers for a snack. Stuffing sticks of celery with this pâté is another serving idea.
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Portuguese Tomato & Sardine Pâté
Ingredients
- 135 g Sardines (tinned)
- 4 Sun-dried Tomatoes
- 1 tbsp Cream Cheese
- 1 tsp Lemon Juice
- Salt & Pepper
Instructions
- Drain the sardines and sun-dried tomatoes from the oil they are preserved in, then pop them into a small blender with the cream cheese and the lemon juice.
- Blend until smooth. Taste and season with salt and pepper if needed.
- It is then ready to serve!
Notes
- Dairy-free: switch the cream cheese to an almond or cashew plant-based cream cheese.
- If you like a bit more of a lemony zing, then use some lemon zest in the mixture.
- Store any leftovers covered in the fridge and use within 3 days.
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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