Emily Hartwood This Mary Berry Sardine Pâté is a smooth and zesty recipe, which uses tinned sardines and creamy soft cheese. It’s a budget-friendly starter, ready in about 10 minutes (plus chilling time).
Mary Berry Sardine Pâté Ingredients
- 2 x 125g cans sardines in oil, drained and bones removed
- 125g (4 oz) butter, softened
- 125g (4 oz) low-fat soft cheese
- 3 tbsp lemon juice
- Freshly ground black pepper
- Lemon twists and parsley sprigs, to garnish
How To Make Mary Berry Sardine Pâté
- Prepare the sardines: Drain the oil from the sardine cans. Split the sardines open and remove the central backbones. While they are edible, removing them ensures a completely smooth pâté.
- Blend the mixture: Place the prepared sardines, softened butter, soft cheese, and lemon juice into a food processor. Purée until the mixture is almost smooth (or coarser if you prefer texture).
- Season: Taste the pâté. Add plenty of freshly ground black pepper. Sardines are naturally salty, so you likely won’t need extra salt. Add a little more lemon juice if it needs more zing.
- Chill to set: Divide the sardine mixture among eight small ramekins or spoon it into one large serving bowl. Level the surface with the back of a spoon. Cover with cling film and chill in the refrigerator for at least 30 minutes to firm up.
- Serve: Garnish with twists of lemon and fresh parsley sprigs before serving chilled.
Recipe Tips
- Softened butter is key: Ensure your butter is completely soft before blending. If it is hard, it won’t emulsify with the cheese and fish, leaving you with lumps of butter in the pâté.
- Drain well: Make sure to drain the oil from the sardines thoroughly. The butter and cheese provide enough fat; excess oil will make the pâté greasy and separate.
- Lemon juice: Sardines are an oily fish, so the acidity from the lemon juice is essential to cut through the richness. Don’t skimp on it.
- Texture variation: If you don’t have a food processor, you can mash the sardines with a fork and beat in the butter and cheese for a more rustic, chunky texture.
What To Serve With Mary Berry Sardine Pâté
This rich seafood starter needs crisp and simple sides.
- Hot Toast: White or wholemeal toast is traditional.
- Cucumber Slices: Adds a refreshing crunch.
- Radishes: The peppery bite complements the fish.
- Crackers: Water biscuits or melba toast work well.
How To Store Mary Berry Sardine Pâté
- Refrigerate: Store the pâté in the fridge, covered, for up to 3 days.
- Freeze: It is not recommended to freeze this pâté as the low-fat soft cheese may separate and become watery upon thawing.
Mary Berry Sardine Pâté Nutrition Facts
- Calories: 197kcal
- Protein: 8g
- Carbohydrates: 1g
- Fat: 18g
- Saturates: 10g
- Sugar: 1g
- Salt: 0.6g
Nutrition information is estimated per serving (based on 8 servings).
FAQs
Can I use sardines in tomato sauce?
You can, but it will change the flavor profile significantly and turn the pâté an orange-red color. The traditional recipe relies on sardines in oil or brine for a cleaner fish flavor.
Can I make the prawn version?
Yes, Mary Berry suggests a simple swap: substitute the sardines for 250g (8 oz) of cooked, peeled prawns. Follow the same method.
Is this gluten-free?
Yes, the pâté ingredients are naturally gluten-free. Serve with gluten-free toast or vegetable crudités.
Try More Recipes:
- Mary Berry Brandied Chicken Liver Pâté Recipe
- Mary Berry Double Salmon Tian Recipe
- Mary Berry Three Fish Terrine Recipe
Mary Berry Sardine Pâté Recipe
Course: AppetizersCuisine: BritishDifficulty: Easy8
servings10
minutes197
kcalA quick and economical fish pâté made by blending tinned sardines with lemon, butter, and soft cheese for a creamy finish.
Ingredients
2 x 125g cans sardines in oil
125g butter, softened
125g low-fat soft cheese
3 tbsp lemon juice
Black pepper
Garnish: Lemon & Parsley
Directions
- Drain sardines and remove bones.
- Place sardines, butter, cheese, and lemon juice in a processor.
- Blend until smooth.
- Season with black pepper and extra lemon if needed.
- Spoon into ramekins and smooth the top.
- Chill for 30 minutes.
- Garnish and serve.
Notes
- Removing the backbones from the sardines takes a few extra minutes but results in a much more refined texture than simply mashing the whole fish.
- Using low-fat soft cheese helps balance the richness of the butter and oily fish, preventing the pâté from becoming too heavy.
- For a Prawn Pâté variation, simply swap the sardines for 250g of cooked peeled prawns and follow the exact same instructions.
