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Appetizer, Meat

Pâté de Sardinha (Sardine Pâté)

Adapted from chef Manuel Azevedo, Tasca Tasca, Sonoma, CA • posted on July 15, 2016


6 sardines, about 13 ounces total*
1 clove garlic, minced
1 small shallot, diced
2 tablespoons lemon juice
1 teaspoon white wine vinegar
2 tablespoons chopped flat-leaf parsley
Piri piri sauce
Fine sea salt
*You can use canned sardines in oil (you’ll need three 4.3-ounce cans), but Azevedo recommends using fresh sardines when available.


If using fresh sardines, grill them over charcoal or wood, then allow them to cool enough to handle. Pick the meat from the bones and chill it. If using canned sardines, drain them well.

Place the chilled meat (or drained sardines) in a food processor with the garlic, shallot, lemon juice, vinegar and parsley. Purée the mixture for 1 to 2 minutes. Scrap down the sides of the bowl and season the mixture to taste with salt and piri piri sauce. Serve with bread and a glass of cold Vinho Verde.

This recipe was featured in W&S August 2016.

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