Sardine pâté is something of a Portuguese speciality where it is often served before a meal, along with olives and delicious dense textured bread which is unique to Portugal. Although sardine pâté is not the prettiest dish to look at, sardines are cheap, healthy and nutritious as well as being absolutely delicious so it’s definitely worth giving this pâté a try. Here we’ve paired them with another Mediterranean favourite, salt-cured capers, which add a tanginess and an extra touch that move this pâté from good to great! If you can, make sure the capers you use are packed in sea salt. All capers, which are flowers from the caper plant, are packed in salt originally. The ones that are then cleaned and repackaged in water or vinegar to be sold, suffer and begin to loose their flavour and end up just tasting of vinegar! To use capers in salt, first rinse away all the salt (unless your dish badly needs some added salt), and then soak them in water for a quarter of an hour or so.
Be aware that it’s best if this pâté is made the day before you eat it so it can be chilled overnight. It can also be frozen up to a month.
This makes a great appetizer or an ideal light meal if served with a nice salad.