Lemon Sardine Pate Recipe

November 13, 2018
by Nicole Gulotta for Thrive Market

Canned fish gets an elegant twist in this easy and modern appetizer. It’s a mix of fresh ingredients (like woody thyme and lemon), plus pantry staples like oil-packed sardines and rich ghee. After sautéing the aromatics, this dip comes together in a food processor and can be made a few hours in advance—perfect for party prep!

Lemon Sardine Pate

Yield: 6 to 8 servings
Active Time:


6 tablespoons ghee, divided
1 small shallot, minced
2 tins Wild Planet Sardines in Extra Virgin Olive Oil
Juice of half a lemon
1 ½ tablespoons fresh thyme leaves
1 teaspoon sea salt
1 teaspoon ground black pepper
Sliced cucumbers and carrots, for serving


Add ghee to a skillet over medium-high heat. When melted, add shallot and sauté until soft, about 4 to 6 minutes; cool completely.

Place sardines (oil included!), sautéed shallots with ghee, lemon juice, thyme, salt, and pepper in the bowl of a food processor; purée until smooth. Scoop the pate into a bowl and refrigerate for 30 minutes before serving alongside your favorite crunchy veggies.

Recipe credit: Angela Gaines

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Wild Sardines in Extra Virgin Olive Oil, Boneless

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This article is related to: Gluten-Free, Paleo, Dairy-Free Recipes

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