Sardine Pate

This sardine pate recipe is the one that converts sardine skeptics — creamy, tangy, with a little kick of heat, it makes canned sardines genuinely taste good.

Note: This recipe has been updated with new images, video, and tips. The recipe ingredients are the same but in slightly larger quantities.

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Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Canned Fish Recipes

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At A Glance

• ⏱ Ready In: 10 minutes
• 🍽 Serves: 4-6 (as a snack or appetizer)
• 🌱 Diet: Gluten-free, low-carb, high-protein, dairy-free, Whole30, Paleo, Keto
• 💪 Nutrition Highlights: Omega-3 rich, high in protein and calcium, low carb
• 🐟 Main Ingredients: Canned wild sardines, light mayonnaise, semi-dried tomatoes, spring onions/scallions, Sriracha hot sauce, lemon juice
• 🔥 Flavor Profile: Creamy, tangy, a little sweet, gently spiced, with a savory-sweet depth from the semi-dried tomatoes
• 🧊 Meal-Prep Friendly: Keeps up to 3 days in the fridge, covered
• Best Served With: Crackers, toasted sourdough, veggie sticks, corn chips, or as a sandwich filling

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I’ll be honest with you — I don’t hate sardines, but I don’t exactly love them either. I eat them because they are one of the most nutritious foods on the planet, and this pate or a spread is genuinely the tastiest way I’ve found to enjoy them.

The magic here is in the combo: creamy mayo, sweet-tangy semi-dried tomatoes, a little kick of Sriracha, and a squeeze of lemon. Together, they completely transform the fish into something you’d actually want to eat. And I say that as someone who tolerates sardines rather than craves them.

What I love most is that this recipe has won over some of my most sardine-skeptical readers. People who actively avoid canned fish have come back to tell me they genuinely liked it — which, if you know your way around a tin of sardines, is kind of a miracle.

It takes about 10 minutes, uses one bowl and a stick blender (or food processor, or even just a fork), and makes enough for a generous snack or a light lunch spread. If you’ve been on the fence about eating more sardines, this is the recipe to start with.

Note: Unlike traditional pâté, which relies on butter, this version uses mayo for a dairy-free, lighter result that’s just as creamy and way more flavorful.

👩‍🍳 You might also like these recipes with sardines: sardine salad, sardine fish cakes, Niçoise salad with sardines, or use them in this tinned salmon salad or these spicy tuna bites recipes.

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What You’ll Need

Here is what you’ll need for this sardine pate recipe. Find the full measurements in the recipe card below.

• Canned wild sardines in spring water — I use two small cans (106 g each), which gives you about 150 g / 5 oz of drained sardines once you drain the water. I use them bones and all — the bones are soft and completely blitz up, plus they’re a great source of calcium. Look for wild-caught sardines in spring water for the most neutral flavor. Sardines in olive oil work too, just drain them well.
• Light mayonnaise — Traditional pâté is usually made with butter, but I use light mayo here instead. It keeps this recipe dairy-free and a little lighter, and honestly, mayo adds so much flavor on its own — that creamy, slightly tangy richness works beautifully with the sardines. Regular mayo works too, or for an egg-free version, try a mix of olive oil, Greek yoghurt, and a touch of mustard.
• Semi-dried or sun-dried tomatoes — This is the secret ingredient that makes this pate so good. I use the oil-packed strips (drained), and they bring this sweet, salty, umami depth that completely disguises the fishy flavor. Don’t skip these and don’t use the dry-packed variety — they won’t blend as nicely and aren’t as sweet. PS. Sun-dried tomatoes also work, they’re a little drier in texture.
• Sriracha hot sauce — Just enough to add a gentle warmth without making this spicy. You can use any hot sauce you like, or leave it out entirely if you’re heat-averse.
• Lemon juice — A good squeeze of lemon brightens everything up and balances the richness of the mayo.
• Spring onion (scallion) — Adds a little freshness and mild onion flavor. You can swap for chives, finely diced red onion, or leave it out.
• Salt and black pepper — Season to taste.

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How To Make Sardine Pate

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for making this sardine pate.

• Drain the sardines well and add them to a medium bowl (or the bowl of a food processor). Add the mayo, drained semi-dried tomato strips, Sriracha, lemon juice, chopped spring onion, salt, and pepper.
• Use an immersion stick blender to blend everything together until smooth and creamy. Alternatively, use a food processor and pulse until just combined — don’t over-process, you want it smooth but not completely paste-like.
• No blender? No problem. Chop all the ingredients as finely as you can and mash everything together with a fork until you get a smooth-ish consistency. It’s a little more effort, but absolutely works.
• Taste and adjust — more lemon for brightness, more Sriracha for heat, a pinch more salt if needed. Transfer to a bowl and serve immediately, or cover and refrigerate until ready to eat.

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Watch The Video

Recipe Tips

• Stick blender is the easiest method. Dump everything into a bowl and blend — fewer dishes, same result. A food processor works great too. If you don’t have either, a fork and some elbow grease will do the job.
• Drain the sardines — use a fine-mesh strainer or just press the lid down to squeeze out the liquid. You don’t want excess liquid, or the pate would be too watery.
• Taste as you go. The saltiness of sardines can vary by brand, so taste before adding extra salt. The semi-dried tomatoes also add some salt, so it’s worth seasoning at the end.
• Make a bigger batch. This recipe doubles or triples easily — great for entertaining or meal prepping lunches for the week.
• Use it beyond crackers. This pate works as a sandwich filling (with cucumber, lettuce, and radish), as a dip with veggies or corn chips, or spread thickly on toasted sourdough.
• Storage: Keep in an airtight container in the fridge for up to 3 days. It gets even better on day two as the flavors meld together.
• Swap the fish. This recipe works well with other canned oily fish — try canned mackerel or canned salmon for a slightly different flavor profile.

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Serving Suggestions

This sardine pate is wonderfully versatile — which is part of what makes it such a great thing to have in the fridge. The most classic way is spread generously over crackers or toasted sourdough, but it also works beautifully as a dip with carrot sticks, cucumber, and corn chips alongside drinks.

If you want to make a proper lunch out of it, stuff it into a sandwich or wrap with sliced cucumber, crisp lettuce, and a few thin rounds of radish. The crunch really does make it. For something a little more substantial, serve with a simple green salad for a satisfying, high-protein lunch.

💬 If you’ve tried this sardine pate or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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