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The French’s love of butter really shows in this sardine pate recipe. The sardines make for a surprising rich, creamy spread that is delightful on baguette slices. If you ever wanted to learn how to make a pate, this is for you.
This French inspired recipe illustrates just how much the French really love their butter. In fact, they have butter shops that sell only handmade butter by artisans who spend their professional lives dedicated to the sweet dairy bliss known as beurre.
Culinary Niches
What an amazing life! Learning and perfecting a culinary trade in a niche corner of the food world, in France. If you have ever been to France then you can get the idea. Crafting with a singular food item, full time, nurturing your creations and feeling the joy experienced when one of your raving fans pops a little sliced baguette with some beurre into their mouths. Butter, bread, cheese, Bresse chickens, wine. All singular niches in the French food world, allowing for craftsmen to perfect their techniques for the betterment of the public.
In Paris, specialty shops are the norm, allowing for an incredible selection of finely crafted culinary creations within walking distance of your home. The shops are relatively close to each other so you could go shopping for all of your items simply by walking down the street. This also encourages people to slow down, take in the scene and people watch.
French Butter
French butter has less water and more butter fat than what we are used to in the U.S. The butter also takes on a distinctive flavor from grass fed cows. The cows live a good life in the French countryside and are treated well. The resulting high-quality dairy they produce is a testament to how much the French revere this agricultural product.
Pate is simply cooked meat and fat minced into a spreadable paste. The addition of butter makes this a rich spread, well complemented by a crusty baguette.
The beauty of this is that it can be whipped up in minutes and can be made a head of time. This makes it ideal when you are hosting a dinner party. For another pate recipe, try this classic Chicken Liver Pate that whips up quickly in a food processor after frying it briefly in a skillet.
From this very basic recipe you can create an infinite number of variations such as adding; shallots & garlic, Sriracha & onions, sesame oil & soy sauce, fresh thyme & basil, you get the idea. It also whips up in 3 minutes, bonus! If you ever wanted to learn how to make a pate, this is your recipe. Embrace the challenge and enjoy the rewards. You can also check out my 3 Minute Salmon Pate here:)
This recipe is adapted from one of my favorite cookbooks,Encyclopedia of World Cookeryfrom 1958. The canned sardines and few ingredients sounded really intriguing so of course, I had to try.
The recipe for the pate is gluten free so if you are so inclined simply substitute the baguette for gluten free crackers or veggies.
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3 Minute French Sardine Pate Recipe
Yield: 2-4 servings
Prep Time: 3 minutes
Total Time: 3 minutes
A healthy sardine 3 minute pate. Perfect for a quick lunch or an easy appetizer for a big crowd.
Ingredients
1 can of sardines
1.5 oz butter
Juice from 1 lemon
Salt and Pepper to taste
Instructions
Place first 3 ingredients in a bowl, mash with fork.
Add salt and pepper to taste, be careful on the salt as the sardines and lemon already add a nice balance.
Pate can be used on toasted or fresh bread, as a veggie dip, wrapped in lettuce or as an ingredient in deviled eggs.
And as with all things culinary, the French really do them right. Whether they be grilled then bathed in extra-virgin olive oil before being tinned, or combined with a bit of gentle pepper, or layered with sliced lemon, or just simply put in the tin, they're delicious.
Drain sardines, discarding oil. Place sardines in bowl; mash well (bones and all). Add 2 tablespoons of the fromage frais, the horseradish sauce, lemon zest, parsley (if using) and black pepper; mix well. Add an additional 1 tablespoon of fromage frais, if desired.
Is it safe to eat sardines every day? Eating fish like sardines is an important part of a healthy diet, but as with any food, moderation is key. The FDA recommends eating two to three servings of sardines per week. “It's smart to vary your seafood sources instead of eating the same type each week,” says Largeman-Roth.
Sauté in oil, garlic, onions, and tomato with a bit of lemon juice, salt, and pepper. Gets rid of fishy smell and taste, and eat with a bowl of rice! Make a dip: Mash together sardines, mayo, chopped parsley, capers, lemon zest, lemon juice, salt and pepper to taste. Serve with crackers and chips.
If you can't find a brand that has a “No Salt Added” version, look for sardines that are packed in spring water. Then, rinsing the sardines may help to reduce some of the salt content. Just empty the can into a colander and rinse with cold water, shaking it and turning the sardines as you rinse.
Canned sardines come packed in water, oil, tomato juice, and other liquids in a tin can. You can eat them right out of the can, top them with onions or peppers, or add condiments such as mustard, mayo, or hot sauce. Usually, the heads have been removed, but you'll be eating the skin and bones.
Sardines play an important role in Portuguese cuisine and culture. Historically a people who depend heavily on the sea for food and commerce, the Portuguese have a predilection for fish in their popular festivities.
Salmon, sardines, tuna, and trout are all high in omega-3 fatty acids, which can help lower the levels of fat in the liver and reduce inflammation. It is also a healthy alternative to meat as it provides protein while giving you the opportunity to avoid consuming the fats and skins from meat or poultry.
Pâté is often made of pig meat and parts, but wild game like snipe, partridge, venison or wild boar can be cooked into a pâté, as can farm-raised duck, rabbit or pheasant. Even vegetables can be made into pâté. Lean meats might require the addition of some pork fat to keep the pâté from drying out in the oven.
Sardines provide significant amounts of omega-3 fatty acids (EPA and DHA). These fatty acids protect both your heart and your brain from disease. They do this by reducing blood pressure.
Sardines contain healthy nutrients like omega-3 fatty acids, vitamins, calcium and minerals. But they're also high in salt and calories, and have uric acid that isn't good for people with kidney problems or gout.
It packs more omega-3s (1,950 mg!) per 3-ounce serving than salmon, tuna, or just about any other food; it's also one of the very, very few foods that's naturally high in vitamin D. Many fish in the herring family are commonly called sardines.
I love them on top of a Wasa cracker with a healthy shmear of mayo, some dill, and often a sliced Persian cucumber or hard boiled egg (and always a hit of flaky salt). They're also great piled onto grilled bread with lots of olive oil, or tossed into a pasta dish.
Yes, sardines are great for dogs as a part of a balanced diet. Sardines contain omega-3 fatty acids, selenium, and CoQ10 to boost the immune system and metabolism, reduce inflammation, and support the heart, joints, bones, eyes, and skin.
For extra flavor, try adding lemon juice or mayonnaise and for a quick and delicious snack. On a cracker: Sardines are fantastic on crackers with garnishes like mustard. You could also try adding lemon juice to enhance the flavor of the sardines. On toast: Take your toast to another level by topping it with sardines.
Most Portuguese eat canned fish in simple preparations that highlight the rich flavors of the fish and the sauces they are packed in. Canned fish is often served on crusty bread or over a simple salad, mixed with rice or potatoes, or enjoyed straight out of the can for a delicious and healthy snack.
Introduction: My name is Aron Pacocha, I am a happy, tasty, innocent, proud, talented, courageous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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