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A selection of sardine pâté tapas by Chef Martin Beratasagui.
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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
Refrigeration Time2 hours
Total Time10 minutes
Course: Appetizer
Cuisine: Spanish
Servings: 4
Calories: 499kcal

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

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