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Cream of Sardines recipe by Chef Martin Beratasagui

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.

Course Appetizer
Cuisine Spanish
Keyword budget, canned sardine recipe, sardine pate, tinned sardines
Prep Time 10 minutes
Refrigeration Time 2 hours
Total Time 10 minutes
Servings 4
Calories 499 kcal
Author Michele Peterson


  • 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


  1. 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. 

Recipe 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 Facts
Cream of Sardines with Smoked Salmon and Capers
Amount Per Serving
Calories 499 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 8g50%
Cholesterol 82mg27%
Sodium 899mg39%
Potassium 272mg8%
Carbohydrates 3g1%
Sugar 2g2%
Protein 15g30%
Vitamin A 405IU8%
Vitamin C 5.2mg6%
Calcium 194mg19%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.