Catch Me If You Canapés
Creamy Sardine and Roasted Pepper Pâté Served with Toasted Bread Slices
35 minutes
Serves 4
DinnerPortugueseGluten-freeNut-freeSoy-free
Herb's take
Inspired by the petisco tradition of Portugal, this sardine pâté blends smoky roasted peppers and briny sardines for a surprisingly elegant spread. Along the way, you'll master how to mellow tinned fish into a party-friendly showstopper using science and a food processor.
Equipment needed
- Food processor
Ingredients
Yield
4
Instructions
- 01Set oven rack to upper third and preheat broiler. Arrange red bell peppers on a foil-lined baking sheet.
- 02Broil peppers, turning every 3 to 4 minutes, until the skin is blistered and charred on all sides, about 10-12 minutes total. Transfer to a bowl and cover tightly with plastic wrap to steam for 10 minutes.
- 03Peel skins off peppers, remove seeds and stems, then pat dry. Reserve a few strips for garnish; coarsely chop the rest.
- 04In a food processor, combine chopped roasted peppers, sardines with their olive oil, cream cheese, lemon zest and juice, parsley, shallot, Dijon mustard, piri-piri sauce, and capers. Blend until smooth, scraping sides as needed.
- 05Taste and season with salt and black pepper as needed. Transfer pâté to a bowl, cover, and chill at least 1 hour for flavors to meld.
- 06Meanwhile, brush both sides of bread slices with extra-virgin olive oil. Toast on a grill pan or under the broiler until golden and crisp, about 2 minutes per side.
- 07Spread pâté onto toasted bread slices, garnish with reserved roasted pepper strips and extra parsley if desired, and serve chilled or at cool room temperature.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.