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Sardine Pate

Sardine Pate
Serves 8
  • 8 oz (250 g) canned sardines in oil, drained, bones removed
  • I /2 cup (125 g) butter, softened
  • 1/2 cup (125 g) lowjat cream cheese
  • 3 tbsp lemon juice
  • black pepper
  • lemon twists and parsley sprigs to garnish


  1. Puree the sardines, butter, soft cheese, and lemon juice in a food processor until almost smooth. Add pepper to taste and a little more lemon juice if needed.
  2. Divide the sardine mixture among 8 small ramekins (or put into 1 large bowl) and level the surface. Cover and chill in the refrigerator for at least 30 minutes.
  3. Serve chilled, garnished with lemon twists and parsley sprigs.
Sardine Pate


Substitute 1/21b (250 g) cooked peeled shrimp for the sardines, and proceed as directed.