Sardine Paste

Name: Sardine Paste - Natalia J.
Ingredients: 80 g sardine fillet in olive oil; 200 ml milk; 20 g butter (at room temperature); 20 ml lemon juice (1/2 medium lemon); 3 green onions (for the mixture) + 1 stalk (for garnish); 1/4 teaspoon pepper

Appetizers - Sardine Paste by Natalia J. - Recipia

Sardine paste is perfect for moments when you want a cold appetizer, without cooking and without a long list of ingredients. The fillets are drained of oil and soaked in milk for at least 20 minutes, then blended with butter, pepper, and lemon juice. Chopped green onion is added at the end for a fresh taste and a slightly crunchy texture. The paste is served on toasted bread slices, topped with a bit of green onion. Quick Info Total time: minimum 20 minutes Preparation time: working time is not specified separately; actual preparation is short Cooking or baking time: not required Servings: number of servings not specified; quantity is served on toasted bread slices Difficulty: easy Recipe type: cold appetizer, sardine spread Ingredients 80 g sardine fillets in olive oil 200 ml milk, for soaking the fillets 20 g butter, left at room temperature 20 ml lemon juice, approximately the juice of half a suitable lemon 3 green onion stalks, for the mixture 1 green onion stalk, for decoration 1/4 teaspoon pepper For serving: slices of toasted bread Preparation method 1. Drain the sardine fillets from the oil they were stored in. Place them in a bowl with the 200 ml of milk and let them soak for at least 20 minutes. This step helps reduce the salty taste of the fish. 2. After soaking in milk, drain the fillets well. Place the sardines in a bowl. 3. Add the room temperature butter, pepper, and lemon juice. 4. Blend the ingredients until you achieve a paste. The butter should be soft enough to easily combine with the sardines without needing to be heated. 5. Finely chop the three green onion stalks intended for the mixture. Add them to the sardine paste and mix well. 6. Serve the paste on toasted bread slices. Finely chop the reserved green onion stalk for decoration and sprinkle the pieces on top. The paste can be spread directly on the bread after mixing. No cooking or other steps are needed before serving. If you prefer a smoother composition, blend the sardines together with the butter, pepper, and lemon until the texture becomes uniform, then fold in the chopped green onion. Why I make the recipe often I make it when I need a quick appetizer with few ingredients and a clear fish flavor. The preparation does not involve the stove, and the longest step is the time the fillets spend in milk. The butter binds the mixture and makes it easier to spread, while the lemon juice balances the taste of the sardines and butter. It is a paste suitable for toasted bread slices and can be placed on a platter at the beginning of the meal. The green onion is added at the end, so it remains slightly crunchy and feels separate from the creamy paste. Tips Drain the fillets of both oil and milk before blending. If too much liquid remains, the paste may become softer than needed. Use butter at room temperature. Cold butter combines more difficultly with the sardines, and heating it is not necessary for this recipe. Respect the minimum soaking time of 20 minutes. Sardines in oil can have a salty taste, and milk reduces its intensity. Lemon juice is added along with the other ingredients before blending, so it distributes evenly in the mixture. The green onion for the paste should be finely chopped. This way, it mixes well with the sardines and does not easily separate when spreading the paste on bread. Substitutions The recipe uses sardine fillets in olive oil, which are the base of the taste and texture. A direct substitution for sardines is not indicated in the source, so changing the type of fish will modify the dish. For decoration, the separate green onion stalk can be omitted if a decorated appearance is not needed. In the mixture, the three green onion stalks contribute both to the taste and texture of the paste. Toasted bread is the mentioned serving method in the recipe. The quantity and type of bread are not specified, so any available bread can be used, cut into suitable slices for spreading the paste. Variations The basic recipe remains the same if you only adjust how you serve the paste. You can spread the mixture on larger slices of toasted bread or on smaller pieces suitable for an appetizer platter. For a finer texture, the mixture can be blended more before adding the green onion. If you prefer to feel the pieces of onion, keep the blending only for sardines, butter, pepper, and lemon, then fold in the onion manually. The amount of pepper in the recipe is 1/4 teaspoon. Since the sardine fillets are already seasoned through preservation and soaking, it is better to keep this amount than to add too much pepper from the start. Serving ideas Serve the paste on toasted bread slices, as specified in the recipe. Sprinkle finely chopped green onion pieces on top. For an appetizer, the slices of bread can be prepared in advance, and the paste is spread just before serving. This way, the bread remains firmer and does not soften from the mixture. If preparing a platter, you can serve the paste already spread on bread or place it in a bowl, allowing each person to spread it. The recipe is designed as a spreadable paste, not as a dish served hot. Frequently asked questions Can I skip the step where the sardines soak in milk? It is not recommended if the fillets have a salty taste. In the recipe, the sardines are left in milk for at least 20 minutes specifically to desalt them before blending. Do I need to use melted butter? No. The butter should be at room temperature to easily combine with the sardines. There is no need to melt it. How smooth should the paste be? The paste is blended until you achieve the desired consistency, and the source indicates obtaining a paste. It can be more uniform or maintain a slightly coarser texture, depending on how much you blend it. Can I use one green onion stalk for both the mixture and decoration? The recipe is calculated with three stalks for the mixture and one for decoration. If you use less onion, the taste and final appearance will be different, but the decoration can be omitted. Is the paste served hot? No. It is a cold appetizer served on toasted bread slices. The bread is toasted, but the paste is not cooked or heated. Nutritional values The values below are estimates for the entire amount of paste, excluding toasted bread. They may vary depending on the brand of sardines, the type of milk, and the fat content of the butter. Calories: approximately 400–450 kcal Protein: approximately 25–30 g Fat: approximately 28–34 g Carbohydrates: approximately 10–14 g A significant part of the fats comes from sardines and butter, while the carbohydrates mainly come from milk, green onion, and lemon juice. The toasted bread is not included in the estimate, as neither the quantity nor the type is specified in the recipe. To get a value per serving, the number of slices you prepare would need to be known. Storage and reheating Sardine paste is served cold and not reheated. If not served immediately, keep it in the refrigerator in a covered container until serving. For the best texture, spread the paste on toasted bread as close to serving time as possible. It is better to store the bread and paste separately. This way, the slices do not soften from the mixture, and the appetizer remains easier to serve.

Sardine Paste

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