Spread Essentials: Sardine Pâté

Andy Anderson !


I had a fond memory the other day… sitting opposite my father in the kitchen nook. On the table between us was a spilled open box of saltine crackers, and two open tins of sardines. Dad called it our “guy time.”

Sometimes we would switch out to kippers. Back then, kippers were a hard item to find in the United States.

The recipe I am posting here was one that was served at mum’s family restaurant in Blackpool. A big hit.

I suspect that not many folks will make this one, but I thought I would post it anyway.

Fond memories.

So, you ready… Let’s get into the kitchen.


★★★★★ 1 vote

2 - 3
5 Min
No-Cook or Other



  • 8 oz
    sardines in olive oil, 2 tins
  • 2 oz
    cream cheese, softened
  • 2 Tbsp
    mayonnaise, plain variety
  • 1 tsp
    lemon juice, freshly squeezed
  • 1 dash(es)
    hot sauce, i prefer frank’s
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste

  • ·
    saltine crackers, or toast points

  • 1 - 2 pinch
    dried tarragon or crushed fennel
  • ·
    replace the salt and pepper with a few shakes of lemon/pepper spice

How to Make Spread Essentials: Sardine Pâté


  2. My favorite tin of sardines is Wild Planet, packed in extra virgin olive oil and a bit of lemon. If you want to cut back on the oil, you can always go with the ones packed in water, they are both great tasting, and sustainably caught in the cold waters of the North Pacific.

    FYI: Sardines are high in omega 3 oils, and that is a good thing.
  3. Gather your ingredients (mise en place).
  4. Mix all of the ingredients together in a non-reactive bowl (like glass), cover and place into the fridge for an hour or two.
  6. Serve on crackers or toast points. Enjoy.
  7. Keep the faith, and keep cooking.

Printable Recipe Card

About Spread Essentials: Sardine Pâté

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: English
Other Tag: Quick & Easy

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