For me, Portugal is synonymous with sardines, an economical and delicious fish, and best served as fresh and as simply as possible. Although this Portuguese sardine pate recipe uses tinned sardines, it’s simplicity itself.
Paté de sardinha is ubiquitous in restaurants, arriving before a starter, alongside sourdough and salty grey-green olives. We always bulk buy it to bring home but it never lasts more a month in our house because it’s so popular, so making our own makes perfect sense.
This recipe is cheap, quick and easy, and is loaded with lots of healthy omega 3 fatty acids, as well as being high in calcium (if you buy the tinned sardine variety with bones left in) and protein. It’s good for breakfast, spread on toast which has first been rubbed with a clove of garlic and drizzled with olive oil, or for a picnic dip with crackers. Or try it in sandwiches for a speedy lunch.
2 tins of Portuguese sardines in sunflower oil, 120g each, oil drained and reserved
1 garlic clove, peeled and crushed
2 tbsp tomato puree
2 tbsp of sunflower oil, reserved from the sardines
2 tbsp of olive oil
2 tbsp lemon juice
sea salt and chilli flakes to taste (I used a large pinch of each)
Simply put all the ingredients in a jug and blend with a stick blender, or blend in a food processor.
Serve with toast or crackers.