8 oz Cream cheese 1/2 ts Salt 1 1/2 tb Lemon or lime juice 1/4 ts Freshly ground black pepper 2 cn 3 1/4 oz boneless skinless Sardines, drained 1 tb Chopped parsley 1/8 ts Hot pepper sauce Capers Additional chopped parsley Cream together first four ingredients. Mash sardines and beat into cheese mixture with parsley and hot sauce. Form into mound or desired shape. Garnish with capers and parsley. Serve with toast fingers, bread or crackers. Makes 2 cups.
How To make Norwegian Sardine Pate's Videos
Pâté de sardine au citron ou à la tomate (recette facile et rapide)
La recette en vidéo du pâté de sardine au citron pâté de sardine à la tomate expliquer pas à pas par recettes-pas-bête
Mackerel Fishing by Modern Technique - Canned Fish Processing Line - Mackerel Processing in Factory
Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment.
Credit : Norwegian Seafood Council
Hermasa Canning Technology
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Quick Sardine Pate - Kitchen Cat
Get the App from Google Play: ★ Kitchen Cat ★ Quick Sardine Pate Recipe. A recipe from the KC Dishes collection. For this recipe you will need: ✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰ 1 sm : Piece of Cucumber Finely 1/2 : Lemon Rind and Juice 4 oz : Tinned Sardines Black Pepper; Freshly Ground pn : Garlic Salt Cucumber Twists and Parsley 2 oz : Very Low Fat Cottage 5 tb : Very Low Fat Fromage Frais
Sardine Pate Homemade
Check out this healthy and nourishing recipe, this sardine pate is very easy to make at home and it's super delicious! Be aware that it’s best flavor becomes top notch when pate is chilled for a few hours. This makes a great appetizer or a perfect light meal if served with some amazing salad.
Ingredients:
150g sardines in olive oil (canned) 2 pickled cucumber garlic powder 1 boiled egg salt rosemary 3 tablespoons sour cream
1. Combine all ingredients together except 1 pickled cucumber (put it aside). 2. Cut cucumber in a small pieces and stir in the pate mixture.
Two Utah State University students creating a delicious sardine spread to satisfy your health concerns. Filmed, Directed & Edited by Cory Sutherland
INGREDIENTS:
1/4 cup pine nuts (pignoli) 2 cloves garlic 2 cans Maine sardines 3/4 pound spaghetti or linguine 2 tablespoons Parmesan cheese freshly grated if possible 3 tablespoons olive oil 1/2 cup raisins 2 tablespoons chopped parsley Parmesan cheese at the table Add basil to taste
DIRECTIONS:
In a mortar and pestle (blender or processor) grind the pine nuts and garlic into a smooth paste. Add sardines including the packing oils. Also add grated Parmesan cheese and olive oil and process until smooth. It should have a thick creamy consistency.
Now stir in the raisins and parsley. Serve over hot linguine or spaghetti, cooked until al dente.
Provide extra Parmesan cheese to be sprinkled on each serving. A green salad with black olives and onion rings is a great go-along. Serve with hot and crunchy garlic or regular Italian bread.