Fish Pate with Lemon and Capers

fish pate
  • Yield: 2 servings


1 4.75 ounce can of sardines packed in olive oil
1teaspoon Dijon mustard
2 1/2teaspoons lemon juice
2tablespoons chopped fresh parsley
2tablespoons Greek yogurt
1teaspoon rinsed capers, finely chopped
Salt and pepper, to taste
Slices of crusty bread, to serve


  1. Flake sardines with your fingers, then combine in a bowl with mustard, lemon juice, parsley, Greek yogurt, and capers. Gently mix with a spoon until all the ingredients are well incorporated.
  2. Season to taste with salt and pepper, then place in a small serving dish and garnish with parsley. Serve with slices of crusty bread as an appetizer, or for a light dinner make a green salad dressed with plenty of lemon and olive oil.

Recipe by Sydney Oland.