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Drain the canned sardines well. Roughly chop the hard-boiled egg and the finely diced red onion. Measure out the capers, Dijon mustard, and fresh parsley leaves.

Add the drained sardines, softened unsalted butter, halved hard-boiled egg, finely diced red onion, capers, Dijon mustard, and fresh parsley leaves to the bowl of a food processor.

Process the ingredients on high speed until a smooth, uniform, and creamy pâté-like consistency is achieved. Scrape down the sides of the bowl as needed to ensure everything is well combined.

Transfer the creamy sardine spread to a small serving dish or ramekin.

Drizzle the pâté with olive oil. Garnish with a few whole black peppercorns, a thin slice of red onion, and a sprig of fresh parsley. Serve immediately with toasted bread or crackers, topped with a slice of fresh tomato if desired.


Drain the canned sardines well. Roughly chop the hard-boiled egg and the finely diced red onion. Measure out the capers, Dijon mustard, and fresh parsley leaves.

Add the drained sardines, softened unsalted butter, halved hard-boiled egg, finely diced red onion, capers, Dijon mustard, and fresh parsley leaves to the bowl of a food processor.

Process the ingredients on high speed until a smooth, uniform, and creamy pâté-like consistency is achieved. Scrape down the sides of the bowl as needed to ensure everything is well combined.

Transfer the creamy sardine spread to a small serving dish or ramekin.

Drizzle the pâté with olive oil. Garnish with a few whole black peppercorns, a thin slice of red onion, and a sprig of fresh parsley. Serve immediately with toasted bread or crackers, topped with a slice of fresh tomato if desired.
