Learn how to make a small batch of super tasty sardine pate that you can serve as a spread or a dip. It’s super nutritious, gluten-free, paleo, Whole30 and low-carb friendly. You will need 5 key ingredients and 10 minutes!
120 g can of sardines (90–100 g drained solids)
4 sun-dried tomato halves (preserved in oil, not the dry ones)
1.5 tablespoons mayonnaise
1 tablespoon chopped spring onion or red onion
1 tablespoon lemon juice
1 teaspoon hot sauce or Sriracha (optional)
- Add all ingredients either to a food processor or a medium bowl if using an immersion blender stick. Blend until just smooth. Don’t over-process it too much. I like to pulse blend a few times, making sure I scrape and incorporate all ingredients evenly.
- Transfer to a bowl to serve with crispbreads, sourdough, sliced veggies, low-carb or paleo crackers or use in wraps, salads etc.
To make a large batch, double or triple the ingredients as needed.
You can use this recipe with another type of canned fish.