Lemon Caper Sardine Pâté Crostini
Bright, briny and silky, this lemon caper sardine pâté sings on warm crostini — lemon caper sardine pâté is an instant crowd-pleaser. I developed this version after testing it eight times for balance: acid, salt, fat and texture. The spread is creamy without heavy mayo, and toasting the bread adds the snap the pâté needs. It’s fast enough for last-minute guests and refined enough for a small dinner party. Read on for why it works, exact measurements, timing, and tips I learned while working in restaurant kitchens and testing at home. Let’s make a simple, elegant appetizer.
Why This Recipe Works
- Oil-packed sardines provide rich umami and natural oil that emulsifies with lemon and olive oil to make a silky spread.
- Finely chopping capers and shallot adds bursts of briny and sweet flavor without creating mush.
- A splash of acidic lemon brightens the fish and prevents the pâté from tasting flat.
- Toasting crostini to a deep gold gives contrast: crisp crunch against creamy pâté.
- Simple technique — pulse, taste, adjust — keeps the texture light and the flavors balanced.
Ingredients Breakdown
- Sardines (2 cans, oil-packed): Foundation of flavor and body. The oil helps emulsify the pâté; draining fully will produce a drier spread.
- Cream cheese or labneh (75 g / 2.6 oz): Adds creaminess and stabilizes the mixture. For a lighter result, use Greek yogurt (text will be looser).
- Capers (30 g / 2 tbsp, drained and chopped): Provide briny pops. Rinse if you want less salt.
- Lemon (zest + 1 tbsp / 15 ml juice): Acidity that brightens flavors. Use unwaxed lemons for zest.
- Shallot (1 small, 30 g / 1 oz): Mild onion flavor; cook briefly to soften sharpness if desired.
- Fresh parsley (10 g / 2 tbsp chopped) or dill: Fresh herb note; swap according to taste.
- Extra-virgin olive oil (30 ml / 2 tbsp): Smooths the pâté and rounds the mouthfeel.
- Salt & black pepper: Season carefully — canned fish is salty, so add salt sparingly.
- Baguette (1 small, 250 g / 9 oz) or other crusty bread: Sliced thin and toasted to make crostini.
Substitutions and impact warnings: - Greek yogurt instead of cream cheese: tangier and looser texture — reduce lemon by 1 tsp.
- Use Diamond Crystal kosher salt for volume guidance; if you use Morton, halve the measured amount because it’s denser.
Essential Equipment
- Food processor or a sturdy blender — a small bowl chopper works too (you’ll need to pulse carefully).
- Sharp knife and cutting board for chopping capers and herbs.
- Baking sheet for toasting crostini; alternatively, a grill pan works.
- Measuring spoons and a digital scale for precise weights.
- Rubber spatula or small offset spatula for spreading.
- Fine microplane for zesting lemon.
If you don’t have a food processor: finely chop the sardines, capers and shallot by hand and mash with a fork to the desired texture.
Prep Time: 15 minutes | Cook Time: 10 minutes | Inactive Time: None | Total Time: 25 minutes | Servings: 6 (about 3 crostini each)
Step 1: Toast the Crostini
Preheat the oven to 200°C (400°F). Slice 250 g (1 small) baguette into 12–18 thin slices, about 0.5 cm (1/4 inch) thick. Brush both sides lightly with 15 ml (1 tbsp) olive oil and arrange on a baking sheet. Bake for 8–10 minutes, flipping once, until golden and crisp. Cool on a rack.
Step 2: Prep the Flavorings
While the bread toasts, finely chop 30 g (2 tbsp) drained capers and 10 g (2 tbsp) parsley. Finely mince 1 small shallot (30 g / 1 oz). Zest 1 lemon, then measure 15 ml (1 tbsp) lemon juice. Having everything ready speeds the process — this step takes about 4–5 minutes.
Step 3: Build the Pâté in the Food Processor
Drain two 120–125 g (4.2–4.4 oz) cans of oil-packed sardines but reserve 1 tbsp (15 ml) of the oil. In the food processor combine sardines, 75 g (2.6 oz) cream cheese, chopped capers, shallot, lemon zest, 15 ml (1 tbsp) lemon juice, 30 ml (2 tbsp) olive oil, and reserved oil. Pulse 6–8 times until combined but still slightly chunky — about 20–30 seconds total. Do not over-process; keep some texture.
Step 4: Taste and Adjust
Transfer to a bowl and taste. Add 1–2 pinches of salt (if needed) and 2–3 grinds of black pepper. If the pâté tastes too dense, add 5–10 ml (1–2 tsp) olive oil or a splash more lemon juice. Fold in chopped parsley. This tasting step is crucial — adjust in small increments.
Step 5: Assemble and Garnish
Spread about 25–30 g (1–2 tbsp) pâté on each crostini. Garnish with extra capers, lemon zest, and a drizzle of olive oil. Serve immediately or cover and chill for up to 2 hours before serving for a slightly firmer texture.
Expert Tips & Pro Techniques
- Use the sardine oil: Reserve 1 tbsp of the can oil to enhance flavor and silkiness; it adds depth that plain olive oil cannot fully replace.
- Texture control: Pulse fewer times for a rustic spread and more for a smoother pâté. Stop pulsing when pieces are pea-sized.
- Common mistake — over-salting: Canned fish and capers are salty. Always taste before adding extra salt.
- Make-ahead: The pâté keeps well refrigerated for up to 3 days. Assemble crostini just before serving to retain crispness.
- Home pro trick: Chill the bowl and blade for 10 minutes before processing to keep the cream cheese from warming, which helps a firmer, spreadable texture.
- Fast variation: Mix in 15 g (1 tbsp) of Dijon mustard for a sharper edge — add gradually and taste.
Storage & Reheating
- Refrigerator: Store the pâté in an airtight container for up to 3 days. Keep crostini separate in a sealed bag at room temperature for up to 2 days.
- Freezer: You can freeze the pâté (without crostini) for up to 1 month. Freeze in a shallow airtight container; thaw overnight in the refrigerator.
- Reheating: Pâté is best served cold or at room temperature. If you prefer slightly warm, let it sit at room temperature for 20–30 minutes. Reheat crostini in a 175°C (350°F) oven for 3–5 minutes to refresh crispness. Avoid microwaving the crostini — it makes them chewy.
Variations & Substitutions
- Gluten-Free Version: Swap baguette for toasted gluten-free baguette slices or seeded crackers (same quantities). No change to pâté; texture and flavor stay the same.
- Dairy-Free/Dairy-Light: Replace cream cheese with 90 g (3.2 oz) firm silken tofu or 75 g (2.6 oz) labneh for a tangier, lighter texture; add 5–10 ml (1–2 tsp) olive oil to improve mouthfeel.
- Herbed Twist: Replace parsley with 10 g (2 tbsp) chopped dill and add 5 g (1 tsp) finely chopped chives for a brighter herb profile.
- Spicy Kick: Stir in 1/2 tsp harissa or 2 tsp finely chopped pickled jalapeño for heat. Keep measurements small — taste and adjust.
- Party Platter: For a larger tray, double the recipe and serve the pâté in a shallow bowl surrounded by toasted bread, cucumber slices, and crudité.
Serving Suggestions & Pairings
- Serve with a crisp white wine such as a dry Vinho Verde or Sauvignon Blanc; their acidity cuts through the oiliness.
- Pair with simple sides like marinated olives, lemon-marinated anchovies, or a green salad tossed with lemon vinaigrette.
- Garnish with microgreens or finely sliced radish for color and a peppery crunch.
- For a plated dinner, place two crostini per person as an appetizer and pair with a bowl of rustic tomato soup or our [Garlic Roasted Potatoes] for heartier fare.
Nutrition Information
Serving size: about 3 crostini (per person) — Recipe yields 6 servings.
Per serving (estimate):
- Calories: 240 kcal
- Total Fat: 14 g
- Saturated Fat: 4 g
- Cholesterol: 35 mg
- Sodium: 540 mg
- Total Carbohydrates: 19 g
- Dietary Fiber: 1.5 g
- Sugars: 1.8 g
- Protein: 10 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my pâté taste too salty?
A: Canned sardines and capers contribute a lot of salt. Taste before adding salt and rinse capers if needed. Use less salt, then re-taste after mixing.
Q: Can I make this without cream cheese?
A: Yes. Use 90 g (3.2 oz) silken tofu or 75 g (2.6 oz) labneh for a dairy-free or tangier version. Expect a slightly different texture and adjust lemon and oil to taste.
Q: Can I double this recipe for a party?
A: Yes — double all ingredients and process in batches or use a larger food processor. Toast bread in batches; oven time stays the same per sheet.
Q: Can I prepare this the night before?
A: Absolutely. Make the pâté up to 2 days ahead and refrigerate in an airtight container. Toast the crostini just before serving for best texture.
Q: How long does this keep in the fridge?
A: The pâté keeps 3 days in the refrigerator. Store in a shallow airtight container and press plastic wrap directly onto the surface to reduce oxidation.
Q: My pâté is too dry — how do I fix it?
A: Stir in 5–15 ml (1–3 tsp) olive oil or 1 tsp of reserved canned sardine oil until you reach the desired creaminess. Taste as you go.
Q: What bread is best for crostini?
A: A thinly sliced baguette or country loaf works best. The slices should be thin enough to toast crisp but sturdy enough to hold the pâté.
Conclusion
This lemony, caper-bright spread is a fast, elegant appetizer that rewards a few careful tweaks — reserve some sardine oil, taste as you go, and toast the bread just right. For more inspiration and a different take on sardine crostini, see Wild Planet’s sardine crostini recipe, and for a creamy French-style version, check out May Simpkin’s French sardine pâté.
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Lemon Caper Sardine Pâté Crostini
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Pescatarian
Description
Bright, briny, and silky lemon caper sardine pâté served on warm crostini — an elegant appetizer perfect for any occasion.
Ingredients
- 2 cans sardines (oil-packed)
- 75 g (2.6 oz) cream cheese or labneh
- 30 g (2 tbsp) capers (drained and chopped)
- 1 lemon (zest + 1 tbsp / 15 ml juice)
- 1 small shallot (30 g / 1 oz)
- 10 g (2 tbsp) fresh parsley (chopped) or dill
- 30 ml (2 tbsp) extra-virgin olive oil
- Salt & black pepper (to taste)
- 1 small baguette (250 g / 9 oz)
Instructions
- Preheat the oven to 200°C (400°F). Slice the baguette into 12–18 thin slices and brush with olive oil. Toast for 8–10 minutes until golden.
- Finely chop the capers, parsley, and mince the shallot. Zest the lemon and measure the juice.
- In a food processor, combine sardines, cream cheese, capers, shallot, lemon zest, lemon juice, olive oil, and reserved sardine oil. Pulse until combined but slightly chunky.
- Transfer to a bowl, taste, and adjust seasoning with salt and pepper. Fold in chopped parsley.
- Spread the pâté on each crostini and garnish with extra capers, lemon zest, and olive oil. Serve immediately or chill for up to 2 hours before serving.
Notes
Alternatively, use Greek yogurt for a lighter option. For a spicier kick, stir in harissa or pickled jalapeños.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3 crostini
- Calories: 240
- Sugar: 1.8g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1.5g
- Protein: 10g
- Cholesterol: 35mg