Cream of Sardines with Smoked Salmon and Capers
Canned sardines go upscale in this easy Cream of Sardines tapas recipe, created by celebrated Basque Chef Martin Berasategui for Gastro Bar by MB, at Paradisus Los Cabos, Mexico. Try it for a luscious party appetizer, budget game day food or tasty snack
Cream of Sardine Recipe by Basque Chef Martin Berasategui
This luxurious Cream of Sardines appetizer features hits of salt, smoke and sweetness, yet is made with everyday canned sardines. I discovered this dish during an afternoon at Gastro Bar by Martin Berasategui, an upscale tapas bar located at Paradisus Los Cabos, Mexico.
Titled simply Cream of Sardines it was presented in a whimsical dish shaped like a sardine can and came topped with smoked salmon, capers and piquillo pepper. We slathered it on tiny toasts and it was a sophisticated treat that channels the essence of the traditional Spanish conserva or food preserved in a can.
Executive Chef Thomas Quenet, who hails from Aquitaine, France and honed his culinary skills at several Paradisus properties, generously supplied me with a copy of the Cream of Sardines recipe, adapted for the home cook, for us to enjoy.
Menu at Gastro Bar by MB at Paradisus Los Cabos
Located within the elegant new Paradisus Los Cabos in San Jose del Cabo, Gastro Bar by Martin Berasategui is the newest restaurant venture in Mexico helmed by the esteemed Basque chef. The menu features street snacks and casual dishes drawn from the chef’s childhood roots in San Sebastián, Spain.
Although the decor is posh, the concept of Gastro Bar by MB is quite different than the molecular gastronomy that’s the hallmark of Chef Martin Berasategui’s restaurants Passion by Martin Berasategui, located in Paradisus Playa del Carmen La Perla and Paradisus Resort Palma Real, Cancun.
It’s also a world away from the haute cuisine at his acclaimed restaurants in Europe. With the granting of the third star to his Lasarte restaurant and eight Michelin stars in total, Chef Martin Berasategui has garnered the most stars in the history of the Spanish edition of the Michelin Guide.
The menu at Gastro Bar is relaxed and features a selection of small plates. Guests choose from the a la carte menu or opt for the tasting menu of tapas with dishes begin at 69 MXN pesos (under $5 USD dollars).
Memorable tapas — beyond this cream of sardines recipe — include addicting crisps of Parmesan cheese, sangria infused watermelon and creamy porrusalda, the traditional Basque soup. Larger appetizers include a classic ravioli stuffed with mushrooms and Iberian ham.
It’s a fun experience dining at Gastro Bar by MB. The cuisine is approachable yet features the signature Martin Berasategui elements of excitement, skilled technique and exceptional ingredients.
Locally-sourced fish from the Gulf of California appear in a stellar selection of dishes such as grilled rocket and roasted totaoaba with airy rice foam and bisque.
Best Canned Sardines
When it comes to making this recipe, the key is quality ingredients. Use the very best sardines you can find. Although my fellow North Americans might argue that Canadian sardines–which include brands such as Brunswick–are the best in the world, in my opinion canned sardines from Portugal and Spain are truly exceptional.
European brands of sardines larger, firmer and meatier than those canned in North America. Beloved and available in bars, restaurants and virtually every grocery store throughout Europe, Spain’s canned seafood — which can include octopus, anchovies, sea urchins and even baby eels — is sourced primarily from the pristine waters of Galicia on Spain’s Atlantic coast.
There are actually 21 different species of marine fish which are canned as sardines. At the cannery, the fish are washed, the heads and tail are removed, and the fish are then smoked or cooked, either by deep-frying or steam. They are then packed in either olive, sunflower or soybean oil, spring water or in a tomato, chile or even mustard sauce.
Tinned sardines are also a very economical food. A can of sardines generally costs under $20 so opting for a sardine recipe for an appetizer is very budget-friendly. When choosing canned sardines for this dish, purchase the best sardines you can afford.
Opt for wild-caught sardines packed in olive oil. Look for brands from France, Spain or Portugal in a speciality shop or order a quality brand such as Matiz Gallego Sardines or those from the gourmet line by Chef José Andrés Foods online through Amazon.
How to Eat Canned Sardines
Because canned sardines are so portable, they’re perfect for a quick meal if you’re travelling, camping or on a hike. A sardine can is virtually indestructible, opens easily and is ready to serve so is handy for travelling.
To eat canned sardines, just scoop out a sardine, mash it slightly on a piece of crusty bread, buttered toast or cracker, squeeze on a bit of lemon, top with a sliver of red onion and it’s ready to eat.
There’s no need to separate the bones from the sardines. Just eat them whole, bones and all.
You might also enjoy our recipe for Bacalao a la Vizcaina – Spanish-style battered Salt Cod
Canned Sardine Nutrition
You can feel good about eating canned sardines. There are lots of benefits to eating sardines. Not only are they a powerhouse of vital nutrients such as selenium, B12 and more, they’re packed with omega-3 fatty acids, which can lower the levels of cholesterol and triglycerides in your blood.
A 1-ounce serving of sardines canned in oil has 0.27 grams of omega-3 fatty acids, estimated to provide 25 percent of women’s and 17 percent of men’s recommended daily intake recommended by the Food and Nutrition Board of the Institute of Medicine.
Canned sardines are also good for you when it comes to calcium since you eat the whole fish, bones and all.
They also happen to be a natural source of vitamin D. One ounce of canned sardines supplies 9 percent of your recommended daily allowance.
You can also feel good about eating sardines environmentally. According to the WorldWatch Institute, an organization promoting a more sustainable world, sardines are one of the top five most sustainable fish in the world, important when considering the dietary and ecological impacts of the seafood we eat.
Sardines are widespread and reproduce quickly. Because they are low on the food chain, they don’t accumulate high levels of contaminants such as mercury or PCBs as the large ocean fish.
Ingredients for Cream of Sardines Recipe
You don’t need many ingredients for this cream of sardines recipe, but they should be high quality. Use the very best you can find.
I love that this recipe calls for the Laughing Cow brand of cheese. It might seem surprising to see a chef who has amassed so many Michelin stars using this cheerful wedge of spreadable cheese in a recipe but Fromageries Bel has been producing this popular cheese since 1865. It’s a blend of milk, cheese and fresh and aged cheese, primarily Comté, a French cheese made from unpasteurized cow’s milk in eastern France.
So it actually makes perfect sense to include the creamy French cheese spread in this Basque-inspired tapas snack.
How to Make this Canned Sardines Recipe
Purée all ingredients (less oil) until smooth. Use the entire sardine – skin, bones and all.
Process the ingredients until the mixture is smooth.
Then add a little olive oil (as you would make a mayonnaise), strain well to remove any lumps and refrigerate for at least 2 hours.
Serve the chilled Cream of Sardines within the empty sardine tin or a small decorative dish. Garnish with bright ingredients such as slivers of smoked salmon, fried shrimp, piquillo peppers, capers or whatever your imagination suggests.
Served accompanied by small bread toasts, crostini or premium crackers.
Tips for Making this Cream of Sardines Recipe
Use the best quality ingredients you can afford.
– This no-fuss recipe allows you to use the whole sardine straight from the can.
– Get creative with the decorative garnish but try to use Spanish piquillo peppers as they add an important smoky hit of flavour.
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Canned sardines go upscale in this easy Cream of Sardines recipe created by celebrated Basque Chef Martin Berasategui for Gastro Bar by MB, at Paradisus Los Cabos, Mexico. Try it for a luscious party appetizer, budget game day food or tasty snack.
- 130 grams canned sardines in olive oil high-quality packed in olive oil
- 125 grams Laughing Cow cheese
- 150 grams extra virgin olive oil
- 150 grams mineral water
- 20 grams mustard
- 4 slices smoked salmon
- 8 capers
- 4 fried shrimp optional
- 40 grams red piquillo pepper sliced
- 4 baby spinach leaves fried
- 2 small pickles sliced
Purée all ingredients (less oil) until smooth.
Then add a little olive oil (as you would make a mayonnaise)
Strain well and refrigerate for 2 hours
Serve the chilled cream pate within an empty sardine tin or a small decorative dish.
Garnish with decorative ingredients and serve accompanied with small bread toasts.
- You can substitute well-drained, jarred roasted red peppers for the piquillo peppers and while they deliver the sultry taste of a charred pepper and add nice colour they lack the heat of a Spanish piquillo pepper.
- Fried shrimp is optional but is a welcome addition for a heartier snack.
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Try This Dish at Paradisus Los Cabos, Mexico
Paradisus Los Cabos Mexico: The ninth Paradisus by Melia property and the fourth in Mexico, the sprawling Paradisus Los Cabos property, created through a $35 USD million-dollar transformation of the former Melia Cabo Real, features expansive ocean views, proximity to Cabo Real Golf Course and one of the largest swimmable beaches on the Cabo Corridor.
In addition to Gastro Bar by MB, dining options include Naos Fresh Market (international buffet), Bana (contemporary Asian), Terraza & Market Grill (Italian-Argentinian), Mole (modern Mexican), La Palapa (exclusive to Royal Service) and GABI, the two-storey beach bar and restaurant.
Check for the best prices at Paradisus Los Cabos, Mexico
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