«sardine butter» spread (with the extras)«sardine butter» spread (with the extras)«sardine butter» spread (with the extras)«sardine butter» spread (with the extras)

An extremely simple spread that we’re often served when we’re out dining or on vacation but rarely make at home, so it’s easiness and the availability of its basic pantry ingredients mean that it’s time to make some at home !

The initial 5 ingredients which are canned sardines in oil, butter, lemon juice, salt and pepper are heightened and tweaked to give it brightness with the addition of chives, scallions, salt-preserved lemon and its brine, baby capers and a few pickling-style spices that work well with sardines.

The herbs are limited to parsley, even though I was tempted by some fresh dill fronds and even some cilantro leaves, but they would have overpowered the mixture.

An excellent appetizer to serve in these colder months … :)

«sardine butter» spread (with the extras)

04.10.2025

240 grams or 1 cup

ingredients

  • 90 grams (½ cup) drained oil packed sardines (initial weight of 125 grams, before draining)
  • 75 grams (¼ cup + 1 tbsp) butter, at room temperature
  • 15 grams (1 tbsp) salt-preserved lemon, chopped
  • 15 ml (1 tbsp) brine liquid from salt-preserved lemon (or fresh lemon juice)
  • 7,5 grams (2 tbsp + 1 tbsp) flat-leaf parsley leaves and stems, chopped separately
  • 2,5 grams (1 tbsp) chives, finely chopped
  • 2,5 grams (1 tbsp) scallion, light green parts only, finely sliced
  • 4 grams (¾ tsp) salt flakes or fine sea salt
  • 1 gram (¼ tsp) black peppercorns, coarsely ground
  • 1 gram (¼ tsp) green peppercorns, coarsely ground (or pickled green peppercorns)
  • 1 gram (¼ tsp) brown and yellow mustard seeds, coarsely ground
  • 0,5 gram (¼ tsp) coriander seeds, coarsely ground
  • 5 grams (1 tsp) small capers (approximately 10)
  • 1 gram (¼ tsp) lemon zest
  • 30 grams (4 slices) fresh lemon, for serving

instructions

  • drain the oil from the sardines and place them in a food processor with the salt-preserved lemon, the brine, all the flat-leaf parsley stems and half of the parsley leaves, half the chives and scallions, all the capers and all the ground spices and salt and mix until smooth
  • add the soft butter and whip until creamy and pale
  • transfer to a bowl, add the remaining half of the chopped fresh herbs and some lemon zest and mix with a fork, cover and chill in the refrigerator for several hours, then bring to room temperature 30 minutes before serving (to soften it)
  • serve with toasted sliced bread or crackers and some lemon slices.

recette suivante

rice pudding (with mixed rice varieties)

rice pudding (with mixed rice varieties)

This comforting dessert is well known and straightforward to prepare, though it requires some time, so the following method can be used with a single type or multiple types of rice, along with...

recipes in your email !

don't miss out on new recipes, sign up !

 

languages / langues

english français
 

follow me on