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, Pilar 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 my own recipe for sardine or mackerel salad!
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
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 about 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!]
4 Responses to Sardine or Anchovy Paté
Just made this, and it’s delicious! The perfect snack to have on hand during my labor.
Wonderful to read!
King Oscar sardines taste good, have EVOO and are much cheaper.
Can you freeze part of this? How long will it sty in fridge?