Norwegian Sardine Pâté recipe


8 oz of cream cheese.
1 ½ tablespoons of lemon juice.
½ teaspoon of salt.
¼ teaspoon of freshly-ground black pepper.
2 cans (3 ¼ oz) of boneless skinless sardines, drained.
1 tablespoon of parsley, chopped.
Dash of hot pepper sauce.
Capers and more chopped parsley, to garnish.
Toast fingers, bread or crackers, to serve with.


Cream together the cream cheese, lemon juice, salt and black pepper.

Mash the sardines and beat into the cream cheese mixture with the chopped parsley and hot sauce.

Form into a mound.

Garnish with capers and parsley.

Serve with toast fingers, bread or crackers.

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