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Home » Recipes » Appetizers » Creamy Spanish Sardine Tapas

Creamy Spanish Sardine Tapas

Modified:  March 8, 2024 Published: Jan 7, 2019   //  by Michele Peterson 7 Comments

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Canned sardines go upscale in this easy recipe for Sardine Pâté with Smoked Salmon. This sardine tapas recipe was created by Basque Chef Martin Berasategui for Paradisus Los Cabos, Mexico.

Enjoy it as a luscious party appetizer, budget game day food or tasty snack. Creamy, salty with a hit of briny tang from the capers, it’s one of our favourite tinned sardine recipes!  

Spanish sardine pâté, a popular canned sardine tapas served on toasted crostini on a white plate.
Canned sardines go upscale in this snack created by Basque Chef Martin Beratasagui for Gastro Bar in Los Cabos Mexico.
Table of Contents
1 Why You’ll Love This Sardine Tapas Recipe
2 Menu at Gastro Bar by MB at Paradisus Los Cabos
3 Choosing the Best Canned Sardines for Sardine Pâté
4 How to Eat Canned Sardines
5 Ingredients for Sardine Pâté Tapas
6 How to Make
7 Serving Suggestions
8 Tips & Variations on this Sardine Snack Recipe
9 Recipe
10 Cream of Sardines with Smoked Salmon and Capers
11 More Delicious Spanish Recipes to Try

Why You’ll Love This Sardine Tapas Recipe 

 

I first discovered this dish 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 tin and came topped with smoked salmon, capers and piquillo pepper. 

Executive Chef Thomas Quenet generously shared the Cream of Sardines recipe with me.

It’s become one of my favourite sardines tapas recipes to make! Here’s why I think you’ll love it too! 

  • This sophisticated sardine snack makes a delicious appetizer that’s fancy enough for entertaining yet is made with everyday canned sardines.
  • It features just a few, easy-to-find, ingredients.
  • The finished dish is so diverse  — featuring hits of salt, smoke and sweetness — you’d never believe it was made from a pantry staple.

Menu at Gastro Bar by MB at Paradisus Los Cabos

Located within the elegant Paradisus Los Cabos in San Jose del Cabo, one of the best resorts in Los Cabos, Gastro Bar by Martin Berasategui is the Basque chef’s newest restaurant venture in Mexico.  

The menu features casual dishes drawn from Chef Berasategui’s childhood roots in San Sebastián, Spain.

The glossy cocktail bar at Gastro Bar by MB at Paradisus Los Cabos.
Sip a damiana cocktail at the bar at Gastro Bar by MB at Paradisus Los Cabos. (Credit: Michele Peterson)

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 at the Paradisus resorts in Cancun Riviera Maya.

It’s also a world away from the haute cuisine at his acclaimed restaurants in Europe. There he’s garnered the most stars in the history of the Spanish edition of the Michelin Guide.

At Gastro Bar the menu is relaxed and dedicated to tapas. In addition to this sardine paté, you’ll find crisps of Parmesan cheese, sangria infused watermelon, esqueixada de bacalao and creamy porrusalda, the traditional Basque soup. 

Choosing the Best Canned Sardines for Sardine Pâté

A tin of wild brisling sardines on a board with a knife, a sliced lemon and capers.
Brisling sardines packed in olive oil with black olives and herbs.

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. They’re 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.

At the cannery, the fish are washed, the heads and tail are removed. 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.

You can find good brands from France, Spain or Portugal in a speciality shop. Or order a gourmet brand such as Matiz Gallego Sardines or 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. It opens easily and is ready to serve, which makes it handy for travelling or as a boating snack.

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.

Or use them in one of the many versatile sardine recipes popular around the world. 

Ingredients for Sardine Pâté Tapas 

You don’t need many ingredients for this cream of sardines tapas recipe, but they should be high quality. Use the very best quality of tinned sardines 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. The French cheese is primarily Comté, made from unpasteurized cow’s milk.

Ingredients for a canned sardine pate recipe by Martín Berasategui include tinned sardines, Laughing Cow cheese, mustard, olive oil and mineral water.
Tinned sardines, Laughing Cow cheese, mustard, olive oil and mineral water are the simple ingredients for this canned sardine pate recipe by Martín Berasategui.

How to Make 

Please scroll down to the recipe card for the full instructions, method and quantities. 

1  Purée all ingredients (less oil) until smooth. Use the entire sardine. Skin, bones and all.

Processing ingredients for this sardine pate in a food processor.
Processing the ingredients for this cream of sardines takes just minutes.

2. Slowly blend the ingredients until the mixture is smooth.

Smooth mixture of creamy sardine spread in a food processor.
Process sardines and other ingredients until smooth.

 

Smooth and creamy sardine pate in a food processor.
Continue blending until smooth and creamy.

3. Then add a little olive oil (as you would make a mayonnaise). Strain well to remove any lumps.

4. Refrigerate for at least 2 hours.

A person's hand pouring extra virgin olive oil into a canned sardine spread in a food processor.
Add extra virgin olive oil to canned sardine blend gradually.

5. Scoop the chilled sardine pâté into a small decorative dish. 

6. Garnish with bright ingredients such as slivers of smoked salmon, fried shrimp, piquillo peppers or capers. 

7. Enjoy! 

Serving Suggestions 

Served accompanied by small bread toasts, crostini or premium crackers. It also goes well with Catalan Salted Cod Salad ,  Heirloom Tomato Gazpacho and Bacalao a la Vizcaina – Spanish-style Salt Cod.

Pair it with a glass of sparkling cava, a Spanish Gin & Tonic or a bubbly prosecco cocktail. 

Overhead shot of crostini with a Cream of Sardine Pate by Martin Berasategui for Gastro Bar on a wooden table.
This Cream of Sardines appetizer inspired by a dish at Gastro Bar by MB at Paradisus Los Cabos makes a luscious appetizer

Tips & Variations on this Sardine Snack Recipe 

  • Use the best quality ingredients you can afford.
  • This easy recipe for canned sardine pâté works best using the whole sardine straight from the can. No need to try to separate the bones! They’re soft enough to be easy to eat. Especially when blended into a pâté. 
  • Get creative with the decorative garnish. Try to use Spanish piquillo peppers as they add an important smoky hit of flavour.
  • For other delicious dishes using tinned fish, try this quick & easy appetizer recipe for Smoked Mackerel Pate. Or this recipe Canned Salmon Impossible Pie, an entree the whole family will love. 
  • Enjoy it with a Sparkling Mango Cocktail from Los Cabos, Mexico.
A white bowl with cream of canned sardines surrounded by toast.
A quick and easy recipe for a canned sardines on toast appetizer

Recipe

A selection of sardine pâté tapas by Chef Martin Beratasagui.
Print
5 from 7 votes

Cream of Sardines with Smoked Salmon and Capers

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.
Prep Time10 minutes mins
Refrigeration Time2 hours hrs
Total Time10 minutes mins
Course: Appetizer
Cuisine: Spanish
Servings: 4
Calories: 499kcal
Author: Michele Peterson

Ingredients

  • 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

Decorative Garnish

  • 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
Prevent your screen from going dark

Instructions

  • 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. 

Notes

  • 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.   

Nutrition

Calories: 499kcal | Carbohydrates: 3g | Protein: 15g | Fat: 47g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 899mg | Potassium: 272mg | Sugar: 2g | Vitamin A: 405IU | Vitamin C: 5.2mg | Calcium: 194mg | Iron: 1.7mg
Tried this recipe?Mention @ATasteForTravel or tag #ATasteForTravel!

Save to Pinterest! 

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 Resort in Mexico. Try it for a luscious party appetizer, budget game day food or tasty snack #budget #sardinesrecipescanned #tapas #gamedayfood

This easy recipe for Cream of sardines with smoked salmon and capers makes a delicious appetizer for parties and snacks. #recipe #sardines

 

More Delicious Spanish Recipes to Try 

  • Esqueixada de bacalao catalana in a white plate with forks and a napkin.
    Esqueixada de Bacalao (Catalan Cod Fish Salad)
  • Bowl of bacalao finished and garnished with parsley.
    Bacalao a la Vizcaina (Guatemalan Salt Cod Stew)
  • White bowl of salpicon de mariscos.
    Salpicón de Mariscos (Seafood Salad)
  • Completed pollo guisado or Spanish chicken and chorizo stew in a white bowl.
    Easy Spanish Chicken Stew with Chorizo
« Puerto Rico in 3 Days: The Perfect Weekend Itinerary
Salpicón de Res (Shredded Beef Salad) »

About Michele Peterson

Dividing her time between Canada, Guatemala and Mexico (or the nearest tropical beach), Michele Peterson is the founder of A Taste for Travel. Her award-winning travel and food writing has appeared in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s and 100+ other publications.

Read more about Michele Peterson.

Previous Post: «A yellow colonial building in Old San Juan, Puerto Rico. Puerto Rico in 3 Days: The Perfect Weekend Itinerary
Next Post: Salpicón de Res (Shredded Beef Salad) salpicon de res shredded beef salad from Guatemala»

Reader Interactions

Comments

  1. Anil

    November 18, 2023 at 1:29 pm

    Hi Michele, sounds like a great recipe but it would be great if you were able to convert all your grams to standard volumetric units of cups, oz, tbs, tsp. etc. Who weighs 150 grams of Olive Oil or water to add to a recipe?

    Reply
    • Michele Peterson

      November 20, 2023 at 8:40 am

      Hi Anil Thanks for your comment! Most of my recipes don’t require a kitchen scale but this recipe was supplied by Chef Thomas Quenet and like most European recipes the measurements are given in grams. Using a digital scale has a lot of advantages but you can also use an online converter https://www.thecalculatorsite.com/cooking/grams-cups.php

  2. Nellie

    August 23, 2020 at 3:07 pm

    Hi, love your site and I love sardines, can you tell me why it needs to be drained and for how long? Could you omit draining it, if it’s for one’s own personal consumption and not for a fancy dinner party? Thanks

    Reply
    • Brett Rutherford

      April 15, 2023 at 8:20 pm

      I followed this recipe but changed smoked salmon for smoked tuna! amazing!!!

  3. Priya Iyer

    January 10, 2019 at 8:56 am

    Thank you for this lovely recipe, and the detailed post on sardines. I’m sure it will be of great use to sardine lovers. 🙂

    Reply
  4. Alan @ MorePassportStamps.com

    January 09, 2019 at 8:13 pm

    5 stars
    Really good of you to choose a sustainable fish, over fishing is killing our oceans! Recipe looks very tasty too 🙂

    Reply
  5. Caro

    January 09, 2019 at 9:42 am

    5 stars
    This sounds a divine and easy recipe, I am so going to make this. I always have a can of good sardines in the cupboard and Laughing Cow cheese in the fridge!! I love the look of the circular bar too. How nice that the chef gave you the recipe

    Reply
5 from 7 votes (5 ratings without comment)

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