These two easy Portuguese fish pâté recipes are loaded with flavour and are fantastic for entertaining. They can be made ahead and frozen, then set out as part of a charcuterie platter or appetizer selection, or just used for a comforting spread on crackers or warm toast on a Sunday morning. The sardine pâté is a great way to get more omega-3 rich oily fish into your diet.
Bet ya didnt realize you can turn a simple can of sardines or tuna into an amazing umami appetizer in just a couple of minutes, did ya?
When I found out we were visiting Portugal for this months Eat the World Challenge, I was instantly transported back to our wonderful trip there last year. Memories of the bustling city of Porto, where I bought the tablecloth in the photo above at a street market, where the rabelo boats bob in the river next to the quayside cafés, where winding streets are crammed with tall buildings dressed in multicoloured tiled splendor, where platters of tender octopus tempt your nostrils and your palate, where the air smells of a bygone era when this seaport bustled with salty sailors, loaded port barrels, and rich history.
A few hours inland, we spent a few days in the breathtakingly beautiful Douro Valley, the famous wine growing region of Portugal.
Wherever we stopped for a meal, one of the nicest touches was a small tray that would arrive as soon as we sat down. On it was usually a little crock of some delicious paste, a few slices of beautiful crusty fresh bread, and a little bowl of olives, maybe a few other little bits and pieces of tasty delights. (We soon discovered that, of course you did have to pay for it when your bill came, but still – a welcoming touch.) And it all went really well with a class of chilled vino verde, the fresh, green Portuguese wine with a slight bubble and relatively low alcohol – perfect for a hot sunny lunchtime meal under a shady umbrella.
I had no idea what the pastes on those plates were (some kind of seafood, usually) until I came home and did some research. Then when I found out how easy they are to make . . . . well.
If youve been meaning to eat more fish, especially oily fish high in omega 3 fatty acids, then sardines are your uncle! These little fish pack a mighty punch in healthy fats, and this is a delicious way to get them. And if youre not planning any entertaining right away, I tell you, a slice of warm toast slathered with a thick blanket of fish pâté melting into it is a little slice of umami heaven. Its unbelievable how much flavour is packed into something so simple (and if youre worried about fishy taste, rest assured it is totally transformed – like magic. Theres just a rich flavour that melds perfectly with the warm crunchy bread).
Steps to Make It Place fish, cream cheese, butter, vinegar, lemon juice, onion, garlic, and pepper into a food processor bowl. Pulse until mixed well, but not completely puréed. Mound mixture into a serving dish and refrigerate overnight. Paté tastes best when brought to room temperature.
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Note: *The bread in these photos is Gluten-Free Deli Style Sourdough Bread by Schär – really quite delicious.
Got a Minute? Let’s Whip up our Fish Pâté!
Heres all the ingredients youll need to whip up both kinds of pâté – the sardine one and the tuna one.
(Ooops, brain fart! I just realized I forgot to put the butter in the photo – so imagine there are a couple sticks of butter tucked in with these ingredients.)
Pop all the ingredients into your food processor or even jut put them in a bowl and use a stick blender.
In a few seconds youve got this smooth buttery paste loaded with umami flavour.
Pack it into a crock, and serve it with fresh bread and olives for a truly Portuguese treat.
And if you have any left over (not if Im around), you can pack the fish pâté into a smaller container and freeze it for a rainy day.
Or plop it onto a square of plastic food wrap or parchment paper, roll it up, twist the ends, then pop the log into a freezer bag and freeze it. That way you can just slice off as much as you need from the frozen log and keep the rest frozen; perfect for spreading a bit on your morning toast!
Now isnt that handy? Youre ready for entertaining any time. Let the fish pâté logs come to room temperature and youve got a luxurious buttery spread for crackers or bread.
And you can pretend youre in Porto, sitting at a table under an umbrella beside to the Douro River, sipping on a glass of vino verde while watching the rabelos bobbing next to the quay.
Salmon pate (Best First Fish Dish)
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