u/ScienceIsSexy420

This is my second attempt at sardine pate. The first was fine but not great (that's what I get for following an Instagram recipe). This time I did some research and built my own recipe from scratch. I chose to use Polar smoked sardines because of their intense smokey flavor, as well as a can of neutral sardines to try to balance out that smokiness. This came out absolutely phenomenal, 9.5/10. PLEASE try making this for yourself, its so easy and simply DELICIOUS!!!

ScienceIsSexy420's Sardine Pate:

• 1 can Polar smoker sardines, including oil
• 1 can neutral sardines, drained
• 1/2 lemon, juiced
• 5 cloves roasted garlic
• 1 teaspoon smokey chili pepper (I used a Turkish pepper called urfa biber)
• 1 teaspoon ground peppercorn medley
• 1 teaspoon fish sauce
• 1 cup loosely packed parsley leaves (Italian/flat leaf parsley)
• 3 Tbsp unsalted butter
• 2 small shallots (or 1 medium shallot)

Substitutions:

If you don't have urfa biber you can use smoked paprika instead (but please consider trying urfa biber, its so much better than paprika). Shallots can be replaced with red onions if desired.

This is my second attempt at sardine pate. The first was fine but not great (that's what I get for following an Instagram recipe). This time I did some research and built my own recipe from scratch. I chose to use Polar smoked sardines because of their intense smokey flavor, as well as a can of neutral sardines to try to balance out that smokiness. This came out absolutely phenomenal, 9.5/10. PLEASE try making this for yourself, its so easy and simply DELICIOUS!!!

ScienceIsSexy420's Sardine Pate:

• 1 can Polar smoker sardines, including oil
• 1 can neutral sardines, drained
• 1/2 lemon, juiced
• 5 cloves roasted garlic
• 1 teaspoon smokey chili pepper (I used a Turkish pepper called urfa biber)
• 1 teaspoon ground peppercorn medley
• 1 teaspoon fish sauce
• 1 cup loosely packed parsley leaves (Italian/flat leaf parsley)
• 3 Tbsp unsalted butter
• 2 small shallots (or 1 medium shallot)

Substitutions:

If you don't have urfa biber you can use smoked paprika instead (but please consider trying urfa biber, its so much better than paprika). Shallots can be replaced with red onions if desired.

This is my second attempt at sardine pate. The first was fine but not great (that's what I get for following an Instagram recipe). This time I did some research and built my own recipe from scratch. I chose to use Polar smoked sardines because of their intense smokey flavor, as well as a can of neutral sardines to try to balance out that smokiness. This came out absolutely phenomenal, 9.5/10. PLEASE try making this for yourself, its so easy and simply DELICIOUS!!!

ScienceIsSexy420's Sardine Pate:

• 1 can Polar smoker sardines, including oil
• 1 can neutral sardines, drained
• 1/2 lemon, juiced
• 5 cloves roasted garlic
• 1 teaspoon smokey chili pepper (I used a Turkish pepper called urfa biber)
• 1 teaspoon ground peppercorn medley
• 1 teaspoon fish sauce
• 1 cup loosely packed parsley leaves (Italian/flat leaf parsley)
• 3 Tbsp unsalted butter
• 2 small shallots (or 1 medium shallot)

Substitutions:

If you don't have urfa biber you can use smoked paprika instead (but please consider trying urfa biber, its so much better than paprika). Shallots can be replaced with red onions if desired.

I saw this recipe on here a few weeks ago and I just HAD to try it. Plus it gave me a chance to finally use my fish serving dish and fish fork!

I meant to include pictures of the ingredients before blending them together, but my hunger and excitement got the better of me. I will be making this again so I'll include some progress pics next time. I do love this dish, with a few minor tweaks this can be absolutely extraordinary!!

Link to original post with recipe inspiration: https://www.reddit.com/r/CannedSardines/s/5iQ7ROSKGX

I saw this recipe on here a few weeks ago and I just HAD to try it. Plus it gave me a chance to finally use my fish serving dish and fish fork!

I meant to include pictures of the ingredients before blending them together, but my hunger and excitement got the better of me. I will be making this again so I'll include some progress pics next time. I do love this dish, with a few minor tweaks this can be absolutely extraordinary!!

Link to the original post with the recipe inspiration: https://www.reddit.com/r/CannedSardines/s/5iQ7ROSKGX

I frequently see people asking the best way to enjoy their eel tins. I humbly present to you my low effort, high flavor way to eat eel: roasted eel, jasmine rice, heaping spoonful of chili crisp (Laoganma), ground Szechuan peppercorns, and edamame.

Big thanks to u/VenusVignette for the incredibly thoughtful and generous box with a big personal touch. This is so awesome!