Mary Berry Sardine Pâté Recipe

This Mary Berry Sardine pâté is a creamy and easy recipe, which is made with canned sardines and low-fat soft cheese. It’s the perfect party appetizer, ready in about 10 minutes, plus chilling time.

Mary Berry Sardine Pâté Ingredients

• 2 x 125 g cans sardines in oil, drained, bones removed
• 125 g (4 oz) butter, softened
• 125 g (4 oz) low-fat soft cheese
• 3 tbsp lemon juice
• black pepper
• lemon twists and parsley sprigs, to garnish

How To Make Mary Berry Sardine Pâté

1. Blend the ingredients: In a food processor, purée the drained sardines, softened butter, soft cheese, and lemon juice until the mixture is almost smooth.
2. Season and chill: Add black pepper to taste and more lemon juice if you prefer a tangier flavour. Divide the sardine mixture among eight small ramekins or put it into one large serving bowl and level the surface.
3. Serve: Cover and chill in the refrigerator for at least 30 minutes. Serve the pâté chilled, garnished with lemon twists and fresh parsley sprigs.

Recipe Tips

• How to get a smoother pâté? For the smoothest possible texture, make sure your butter and soft cheese are at room temperature before blending. This helps them combine easily with the fish.
• Can I use sardines in tomato sauce? It is not recommended, as the tomato sauce will completely change the flavour and colour of this classic pâté. Stick to sardines in oil or brine.
• Can I make this without a food processor? Yes. For a more rustic texture, you can mash the sardines thoroughly with a fork, then beat in the softened butter, soft cheese, and lemon juice until well combined.
• How to adjust the flavour? This pâté is quite rich. You can add extra black pepper for a bit of spice, more lemon juice for sharpness, or even a dash of hot sauce for a kick.

What To Serve With Sardine Pâté

This simple and flavourful pâté is a classic appetizer, perfect with:

• Toasted crusty bread or brioche
• Melba toast or crisp crackers
• Celery sticks or cucumber slices for a low-carb option

How To Store Sardine Pâté

• Refrigerate: Store the pâté in a covered container or ramekins in the refrigerator for up to 3 days.
• Freeze: Freezing is not recommended for this pâté, as the texture of the cheese and butter can become grainy and separate upon thawing.

FAQs

• Do I have to remove the bones from the sardines? Yes, for the smoothest texture, it’s best to remove the larger, central bones from the sardines before blending. The smaller bones are usually soft enough to be puréed.
• Is this pâté very fishy? Sardines have a distinct, strong flavour. The butter, soft cheese, and lemon juice help to mellow it into a rich and savoury spread, but it will still taste of sardines.
• Can I use a different type of fish? Yes, for a different flavour, you could make a similar pâté using smoked mackerel or tinned salmon. You may need to adjust the amount of lemon juice and seasoning.

Mary Berry Sardine Pâté Recipe

Course: AppetizersCuisine: British

Servings

8

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

197

kcal

A quick, easy, and classic pâté made from canned sardines, butter, and soft cheese.

Ingredients

• 2 x 125 g cans sardines in oil, drained and boned
  

• 125 g (4 oz) butter, softened
  

• 125 g (4 oz) low-fat soft cheese
  

• 3 tbsp lemon juice
  

• Black pepper
  

• Lemon twists and parsley, to garnish

Directions

• Purée the sardines, butter, soft cheese, and lemon juice in a food processor until almost smooth.
  
• Season with black pepper and more lemon juice to taste.
  
• Spoon the mixture into 8 small ramekins or one larger bowl.
  
• Cover and chill for at least 30 minutes.
  
• Serve chilled, garnished with lemon twists and parsley.