Sardine pate

[Major Nikon]

I realize many people have an aversion to sardines, but there's a lot of great advantages to sardines. Since they are a small fish, they are quite sustainable as they aren't nearly as subject to the effects of over fishing. Also since they are small they tend to have very low levels of mercury. Add to this high levels of protein and high levels of Omega-3 fatty acids. They are also a great source of calcium and vitamin D. They are also very easy to store and keep a very long time so it's easy to whip up a quick lunch anytime with these.

This is my basic recipe. Quantities are an estimate as I don't measure anything.

1 package drained King Oscar boneless and skinless sardines. While you can certainly use any sardines you like, these work the best of any I've found and they are widely available at least in my area of the world. They tend to be a little more expensive than some, but worth it.

1 Tbs finely chopped scallions, onion, or shallots (or about 1/2 tsp onion powder)
1 Tbs mayonnaise
1 tsp prepared mustard (dijon preferred)
1 tsp creamy horseradish sauce
Pepper to taste

Mix all ingredients in a mixing bowl until well combined.

I don't add salt as the sardines are already salted although you can add more if you like.

From this basic recipe you can add things only limited by your imagination. Some ideas are processed sun dried tomatoes, avocado, salsa, cream cheese, etc.

Spread on hard toast, snack crackers, or a halved plum tomato.

[vanlassie]

1. Capers. Thanks for this!

[mitch96]

2. I really like Alton Brown's Sherried sardine toast...yum.. I use Brisling sardines.You can eat

the whole thing as the bones are really soft and a good source of calcium. Goes great on a baguette.
m

[Goonch]

3. Mmmmmmm

[AllaN01Bear]

4. eye second that motion. the eyes have it.

[CentralMass]

5. I haven't eaten sardines since I was really young and if I remember correctly I liked them.

I remember my father eating sardine sandwich once in awhile.

[Major Nikon]

7. Mostly I eat sardines because I like them

Everything else about them is just added benefit. For my weight I need at least 60grams of protein per day and one can of sardines provides about 1/3rd of that. It's hard to beat the quality of protein you'll find in sardines.

There's a big difference in the quality of sardines you'll find and price is a good measure. If you haven't had sardines in a while, I suggest buying the more expensive ones and work your way down if you want something cheaper. Even with the more expensive ones dollar for dollar they are already a cheap source of high quality protein.

[CentralMass]

8. Thank uou for the tips. I amd going to pick some up this evening.

[Bird Lady]

6. I like the King Oscar boneless and skinless sardines.

I use them with bagels, cream cheese, tomatoes, onions, and capers.
It is your basic lox and bagels only easier to have whenever you want, you can keep the sardines
in your pantry all the time. Where as the lox are wonderful but not shelf stable like sardines.

[MontanaMama]

9. This looks so good!

I don’t know much about sardines…I wonder how they compare to King Oscar kipper snacks? My dad always kept kipper snacks in the pantry. He liked to eat them on saltine crackers.

[sir pball]

10. They're not uncommon to see fresh in the fish case these days as well

Rub them well with olive oil and salt, throw them on a hot grill, and give them a squeeze of lemon and a twist of black pepper when they come off. Serve them simply, with good toast and butter...or if you want the full Iberian experience, just eat them with your fingers and wash them down with an icy Estrella or Sagres

[Retrograde]

11. Just don't cook them indoors!

I love grilled sardines, but only cook them outside. Unlike most common fish, they're very oily, and the smell can linger in the kitchen for days, especially if you cook them in winter when the windows are all shut. I speak from experience!

[Retrograde]

12. Pasta con sarde is one of my standbys

Since we almost always have canned tomatoes and canned sardines in the pantry. Make your favorite tomato sauce, add the contents of a can of sardines, cut in pieces if necessary. Serve over whatever pasta you have, although a long one like spaghetti seems traditional.

When the squirrels deign to leave me some, grilled avocado and sardine open-faced sandwiches are another good use. Sardines seem to be a generational thing, though - my mother said they reminded her of growing up in a large family during the Depression, and refused to eat them as an adult. The US supply of sardines plummeted in the 1940s after Monterey Bay was overfished, so my generation didn't really grow up on them. Fortunately, they're making a modest comeback and I can occasionally find local fresh ones.