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

Nutrition Facts
Cream of Sardines with Smoked Salmon and Capers
Amount Per Serving
Calories 499 Calories from Fat 423
% Daily Value*
Total Fat 47g 72%
Saturated Fat 8g 40%
Cholesterol 82mg 27%
Sodium 899mg 37%
Potassium 272mg 8%
Total Carbohydrates 3g 1%
Sugars 2g
Protein 15g 30%
Vitamin A 8.1%
Vitamin C 6.3%
Calcium 19.4%
Iron 9.6%
* Percent Daily Values are based on a 2000 calorie diet.