Sardine spread
WHAT YOU WILL NEED
From ingredients
5 products
Fish Base
Eggs
Dressing
Cheese Addition
Vegetables
SIMPLE PROCESS
Step by step recipe
The secret to a great spread is well-prepared ingredients. Hard-boil the eggs and cool them in ice water – they'll be easy to peel and chop finely. Mash the sardines with a fork until smooth, removing any large bones. For the processed cheese, grate it frozen or simply mash it with a fork – it adds creaminess either way. Chop the onion as finely as possible so it doesn't overpower the fish. Add mayonnaise gradually to achieve your preferred consistency.
Hard-boil the eggs
Place 110 g (about 2 large) eggs in cold water, bring to a boil, and cook for 10 minutes. Transfer to ice water, cool, peel, and chop finely.
Prepare the sardines
Open the can of sardines in oil (300 g / 10.6 oz), drain the oil. Put the fish pieces in a bowl and mash thoroughly with a fork, removing any large bones.
Chop onion and prep the cheese
Peel and finely dice 50 g (1.8 oz) of onion. Grate 150 g (5.3 oz) of processed cheese on a coarse grater (freeze for 15 minutes first for easier grating) or mash with a fork.
Mix all ingredients
In a large bowl, combine the mashed sardines, chopped eggs, onion, and grated cheese. Add 40 g (2.5 tbsp) of mayonnaise and mix thoroughly until smooth.
Chill and serve
Transfer the spread to a container and refrigerate for at least 1 hour to set. Serve with bread, crackers, or in tartlets.
CHEF'S TIP
Choose quality canned sardines
Use high-quality sardines in oil. Drain the oil but don't rinse the fish – it already has the right fat content and flavour.
Grate processed cheese easily
To make grating easier, pop the processed cheese in the freezer for 15–20 minutes. Then grate it on a coarse grater – it won't stick and will blend evenly.
Chop onion very finely
The finer you chop the onion, the more delicate its taste. You can even purée it in a blender or grate it so it's barely noticeable but still aromatic.
Let the spread rest in the fridge
After mixing, refrigerate the spread for at least 1 hour. It firms up and the flavours meld beautifully.
SUBSTITUTIONS
Add your taste
- Sardines → mackerel or tuna If sardines aren't available, use canned mackerel or tuna in oil – the taste will differ but still be delicious.
- Processed cheese → cream cheese Replace with soft cream cheese (like Philadelphia) for a smoother, milder spread – it will be creamier but less salty.
- Mayonnaise → sour cream or Greek yogurt For a lighter version, use 15% sour cream or Greek yogurt – calories drop while freshness increases.
- Add herbs and spices Add finely chopped fresh dill, parsley, or green onion for freshness. A pinch of black pepper or paprika adds a nice kick.
HOW TO STORE
How to Store Sardine Spread
Transfer the spread to a glass jar or container with a lid. Refrigerate for up to 3 days. Before serving, let it sit at room temperature for 10–15 minutes to soften slightly. Do not freeze – it becomes watery and unappealing upon thawing.
GOOD TO KNOW