Healthy and easy recipes: super delicious Sardines and Cranberries Pate
Another super tasty and healthy recipe idea, easy to prepare in no time.
This sardines and cranberries pate is super delicious as a starter or side dish and it will be a sure success on your Christmas table.
Tinned sardines are a fantastic source of good fats Omega 3s and are easy to find in our cupboards, and fresh cranberries are in season and rich in powerful antioxidants.
For this recipe I have used few fresh mint, sage and coriander leaves and few sprigs of fresh thyme, feel free to use any herb you like or have in the kitchen, either fresh or dry 🙂
You can also skip the crème fraiche for a vegetarian/vegan version.
Serve this pate with raw vegetables to dip in (carrots, celery, cucumber, radishes work really well!) or as a topping for oatcakes and bruschetta (toasted sourdough bread slices), if you eat any.
- 1 tin of sardines (in brine or extra virgin olive oil), well drained
- 60g fresh organic cranberries
- 1 small red onion, finely sliced
- 2 small cloves of garlic, minced
- Zest and juice of half organic lemon
- Dry or fresh mixed herbs
- ¼ tsp red chili flakes
- 1/2 tbs crème fraiche
- 1 tbsp organic extra virgin olive oil
- Freshly ground black pepper
- Good quality sea salt
In a frying pan warm ½ tbsp of extra virgin olive oil, add the onions and sautee for a couple of minutes.
Add the red chili flakes and the minced garlic, stir for a minute and add the fresh cranberries and half of the herbs mix.
Gently cook for few minutes until the cranberries start to soften.
Finally add the sardines, breaking them up with the back of a spoon, and let cook for 2-3 minutes more.
Remove from heat and pour the fish mix in a food processor.
Add the rest of the mixed herbs, a pinch of salt and black pepper, ½ tbsp left of extra virgin olive oil, lemon zest and juice, a splash of crème fraiche and blend until smooth.
You can enjoy this pate warm or, even better, let it rest in the fridge for an hour before serving… super delicious!
It will keep in the fridge for 2-3 days, store it in a glass container with the lid.