sardine pate

Elissa Hirsh, a fellow Weston A. Price Foundation chapter leader, has shared this recipe with our Gratitude group in one of her daily appreciations, and said I may publish it! I highly recommend sardines with bones as nutrient-dense “fast food” as well as a good source of calcium, especially for those who are avoiding dairy! Another one of our community members, Pillar Van Patten, made the recipe and took a photo for me to share! I haven’t tried it yet, but it I will!

Learn more about the benefits of sardines in another article I wrote, which includes a recipe as well!

Ingredients:

½ C (1 stick) butter*, softened and cut into large cubes [Sandrine’s note: we recommend raw or cultured butter from pastured cows]
2 (3 ½ ounce) cans sardines/anchovies (no BPA) in salt water or olive oil, drained [Sandrine’s note: I recommend these sardines with bones]
1 large shallot*, minced (about 3 TBS) or onion will do
1 green onion*, minced (about 2 TBS)
2 TBS parsley*, any kind, minced
1 TBS lemon juice* (freshly squeezed, about ½ small lemon)
1 TBS Dijon-style mustard*
½ tsp sea or mined salt (best avail.)
½ tsp ground pepper*
Optional garnish, more parsley, minced or sprigs
*Organic

Preparation:

1. Combine all ingredients in a food processor and process until smooth and uniform in texture. Easiest to start w shallot, green onion & parsley. When finely chopped, add the rest.
2. Transfer paté to a serving dish and refrigerate for ~ 2 hours.
3. Garnish with parsley (optional) and serve with crackers, veggies, or on lettuce leaves/radicchio
[For potlucks, I make a double batch. No cooking!]