For opening night of the Seafood for Thought exhibit, last Friday, the Cannery served a variety of tasty appetizers including dishes made with sustainable seafood. One of these stood out among the rest and was well-liked by all the visitors. Karen Lee, Public Programs Manager, created an adaption of David Lebowitz’s sardine pâté. Her version used 2 cans of sardines packed in oil, and omitted the chili powder and oil. I like it served on a cracker with a little dab of dijon.
Give this simple recipe a try; it is delicious!
- 8 whole sardines, cleaned and filleted (about 12 ounces, 350g)
- salt and freshly-ground black pepper
- 2 shallots, peeled and minced
- 1/2 bunch of chives, minced
- big pinch of chili powder
- 2 ounces (70g) butter, salted or unsalted, at room temperature
- 3 tablespoons olive oil
- freshly-squeezed lemon juice
- Preheat the oven to 350F (180C).
- Arrange the sardines in the single layer in a baking dish, sprinkle with salt and pepper, and bake until just cooked, about eight minutes.
- Remove from oven and let cool to room temperature.
- Pulse the sardines in a food processor, or mash them with a fork, along with the shallots, chives, chile powder, butter, and olive oil, until relatively smooth, but still a bit chunky.
- Add a squeeze of lemon juice and taste, adjusting the seasonings to your liking.
- Scrape the mixture into a small bowl and chill for at least eight hours, or overnight.
- Let come to room temperature before serving.
Storage: Pâté can be kept in the refrigerator for up to three days, or frozen for up to one month.
Recipe Source: David Lebowitz