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The French’s love of butter really shows in this sardine pate recipe. The sardines make for a surprising rich, creamy spread that is delightful on baguette slices. If you ever wanted to learn how to make a pate, this is for you.
This French inspired recipe illustrates just how much the French really love their butter. In fact, they have butter shops that sell only handmade butter by artisans who spend their professional lives dedicated to the sweet dairy bliss known as beurre.
Culinary Niches
What an amazing life! Learning and perfecting a culinary trade in a niche corner of the food world, in France. If you have ever been to France then you can get the idea. Crafting with a singular food item, full time, nurturing your creations and feeling the joy experienced when one of your raving fans pops a little sliced baguette with some beurre into their mouths. Butter, bread, cheese, Bresse chickens, wine. All singular niches in the French food world, allowing for craftsmen to perfect their techniques for the betterment of the public.
In Paris, specialty shops are the norm, allowing for an incredible selection of finely crafted culinary creations within walking distance of your home. The shops are relatively close to each other so you could go shopping for all of your items simply by walking down the street. This also encourages people to slow down, take in the scene and people watch.
French Butter
French butter has less water and more butter fat than what we are used to in the U.S. The butter also takes on a distinctive flavor from grass fed cows. The cows live a good life in the French countryside and are treated well. The resulting high-quality dairy they produce is a testament to how much the French revere this agricultural product.
Pate is simply cooked meat and fat minced into a spreadable paste. The addition of butter makes this a rich spread, well complemented by a crusty baguette.
The beauty of this is that it can be whipped up in minutes and can be made a head of time. This makes it ideal when you are hosting a dinner party. For another pate recipe, try this classic Chicken Liver Pate that whips up quickly in a food processor after frying it briefly in a skillet.
From this very basic recipe you can create an infinite number of variations such as adding; shallots & garlic, Sriracha & onions, sesame oil & soy sauce, fresh thyme & basil, you get the idea. It also whips up in 3 minutes, bonus! If you ever wanted to learn how to make a pate, this is your recipe. Embrace the challenge and enjoy the rewards. You can also check out my 3 Minute Salmon Pate here:)
This recipe is adapted from one of my favorite cookbooks,Encyclopedia of World Cookeryfrom 1958. The canned sardines and few ingredients sounded really intriguing so of course, I had to try.
The recipe for the pate is gluten free so if you are so inclined simply substitute the baguette for gluten free crackers or veggies.
Did you make this recipe? Don’t forget to rate the recipe and comment below! Take a picture and tag us @FusionCraftiness #FusionCraftiness on Instagram for a chance to be featured in our Insta Stories:)
3 Minute French Sardine Pate Recipe
Yield: 2-4 servings
Prep Time: 3 minutes
Total Time: 3 minutes
A healthy sardine 3 minute pate. Perfect for a quick lunch or an easy appetizer for a big crowd.
Ingredients
1 can of sardines
1.5 oz butter
Juice from 1 lemon
Salt and Pepper to taste
Instructions
Place first 3 ingredients in a bowl, mash with fork.
Add salt and pepper to taste, be careful on the salt as the sardines and lemon already add a nice balance.
Pate can be used on toasted or fresh bread, as a veggie dip, wrapped in lettuce or as an ingredient in deviled eggs.
And as with all things culinary, the French really do them right. Whether they be grilled then bathed in extra-virgin olive oil before being tinned, or combined with a bit of gentle pepper, or layered with sliced lemon, or just simply put in the tin, they're delicious.
At certain levels, mercury can be toxic to adults or harmful to pregnant women and young children. Fortunately, sardines are one of the fish with the lowest levels of mercury. They're considered a “best choice” fish by the FDA, and are safe for pregnant women and children.
While canned sardines are a low-mercury fish choice, Manaker notes, "eating them frequently—as in more than four times a week—may be a concern, since you could potentially be exposed to too much [mercury]." While this shouldn't scare you (especially if you're consuming less than 8 ounces per week), it's important to ...
Squeeze with more lemon or a splash of vinegar, and sprinkle with flaky salt and ground pepper. Eat open-faced, or top with another piece of bread for a sandwich. Heat a few tablespoons of olive oil in a large skillet, and toast garlic until golden brown.
High-quality tinned sardines can be eaten straight from the can! The tiny headless fish are already cooked—steamed, fried, or smoked (the can should indicate)—before they're canned. They're ready to eat as is, on a fork or toothpick, or scooped up with a cracker.
The Portuguese eat more fish than any other European Union nation with the sardine a crucial staple of people's diet. The humble sardine, a feature of the street parties that pop up across Portugal in summer, makes up two-thirds of the country's fish catch and has spawned an important canning industry.
Like fruits and vegetables, sardines and other oily fish run the risk of damaging your health if they contain pollutants such as mercury, dioxins, polychlorinated biphenyls (PCBs), or pesticide residues. Mercury is one of the most damaging pollutants commonly found in fish, including sardines.
People who have kidney problems or gout should avoid sardines. They naturally contain a substance that creates uric acid. Uric acid buildup can cause kidney and gout issues for those who are already susceptible. Canned sardines are high in salt.
“Sardines are very high in bioavailable omega-3 fatty acids, which are essential and beneficial for cardiovascular health, brain health, and more,” says Jenna Volpe, RDN, registered dietitian nutritionist.
Sardines in olive oil taste better - arguably. Sardines in water have roughly half as much fat, but the amount of saturated fat isn't a lot higher in olive oil-packed sardines. In other words sardines in olive oil have more fat, but it's the good stuff.
Sardines offer more vitamin E per serving than tuna, and they also contain more calcium. Vitamin E plays a role in healthy blood circulation by promoting new red blood cell development, and its antioxidant function combats tissue damage.
If you can't find a brand that has a “No Salt Added” version, look for sardines that are packed in spring water. Then, rinsing the sardines may help to reduce some of the salt content. Just empty the can into a colander and rinse with cold water, shaking it and turning the sardines as you rinse.
Yes, sardines are great for dogs as a part of a balanced diet. Sardines contain omega-3 fatty acids, selenium, and CoQ10 to boost the immune system and metabolism, reduce inflammation, and support the heart, joints, bones, eyes, and skin.
Sardines can be enjoyed any time of the day. As a nutrient-rich and versatile food, sardines are great as a breakfast, lunch or dinner meal. Consider making the Fisherman's breakfast to start your day. For lunch, you might try a seafood salad wrap and the gluten-free sardine casserole for dinner.
When using canned fish, you can drain the liquid (e.g., water, extra virgin oil, or sauce) from the can before incorporating it into your recipes, which will help reduce the sodium if you're watching your sodium intake for any reason. Perhaps I need to do a side-by-side taste test…
Typically, you can expect canned sardines to be gutted and descaled, and often, the heads and gills are also removed. But unless you buy a can specifically labeled as boneless and skinless, canned sardines will generally still contain both.
Nowadays sardines continue to be one of the most affordable fishes in Portugal but they are considered a delicacy and appreciated by all. The traditional way to eat sardines is grilled, with plenty of salt and preferably between late spring and mid-autumn when they have more fat!
You can eat them right out of the can, top them with onions or peppers, or add condiments such as mustard, mayo, or hot sauce. Usually, the heads have been removed, but you'll be eating the skin and bones. In fact, that's where some health benefits lie.
The sardines are grilled whole, with heads and bones. They are eaten by hand and you must be very careful not to swallow any of the bones. If you do, eat a piece of bread and that should take care of it.
Introduction: My name is The Hon. Margery Christiansen, I am a bright, adorable, precious, inexpensive, gorgeous, comfortable, happy person who loves writing and wants to share my knowledge and understanding with you.
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