Sardine pâté with crispy capers is a flavour-packed snack, ready in 10 minutes

Tinned sardines have gained popularity on social media in recent years, inspiring sea-cuterie and sar-cuterie boards and low-budget, low-effort “tinned fish date nights.” Some fans are smoking their sardines by igniting a folded paper towel pressed onto the surface of the oil-packed fish, right in the tin. The wellness world has even popularized sardines as “skin care in a can” or “Botox on a fork,” owing to their nutrient density and high levels of omega-3 fatty acids.

More practical sardine enthusiasts are sharing the many ways you can incorporate them into daily meals, such as tossed with pasta, olive oil, garlic and lemon; pressed into fish cakes; stirred into soup or smashed on toast.

Tiny pelagic fish – sardines, herring, anchovies and similar species that feed on plankton – are deserving of most of this attention. Not only are they the most abundant species in the ocean, they have the lowest carbon footprint of any animal food source.

They’re also nutrient-dense – high in protein and rich in calcium, omega-3 fatty acids and essential vitamins and minerals. A prominent study found they have the potential to reduce diet-related illnesses and deaths when substituted for red meat.

Honey hazelnut-crusted sockeye salmon sounds fancy – but is easy to make

And these forage fish are far more affordable than fillets of the salmon, halibut, sole and other larger species that feed on them. Though conservas – fish and other seafood from Spain and Portugal packed in (often stylish) tins – can be pricey, you can find canned sardines for a couple dollars at most grocery or dollar stores.

It’s easy to turn a tin or two of sardines into a flavourful pâté: Simply mash them with the oil they’re packed in, plus a spoonful of soft butter and/or mayo. Add a few finely chopped gherkins and/or capers, along with some fresh herbs and a squeeze of lemon juice to loosen things up. For a creamier pâté – or even a dip – start with a base of cream cheese, along with sour cream or thick plain yogurt.

The pâté below comes together in less than 10 minutes. Top with crispy capers and serve with crusty bread, buttered toast or crackers.

Sardine Pâté with Crispy Capers

Sardines of all kinds, even those with added flavours, can be used to make pâté. If they aren’t packed in oil, the mixture would benefit from a drizzle of olive oil.

• 2 cans (100-120 grams) of sardines, preferably packed in oil (do not drain)
• 3-4 tbsp very soft butter and/or mayonnaise (rich, eggy Kewpie mayo is nice)
• 1-2 tsp grainy Dijon mustard
• ½ small shallot, a scallion or a few chives, finely chopped
• 2-3 gherkins, finely chopped (optional)
• 1-2 tablespoons chopped fresh dill, parsley, basil, cilantro or other fresh herbs (plus extra, for serving)
• 2 tablespoons capers, drained (divided)
• a bit of grated lemon zest and/or squeeze of lemon juice
• olive or other vegetable oil, for cooking the capers

Pâté can be made smooth or more textured, depending on your preference.

For a smooth pâté, blend the ingredients in a food processor, scraping down the side of the bowl as you go.

For a chunkier texture, mash the sardines (along with the oil they’re packed in) with soft butter, mayo, finely chopped shallot or green onion, gherkins and herbs. Chop and stir in about 1 tablespoon of capers, along with a bit of grated lemon zest and/or a squeeze of juice. Taste as you go, and adjust the ingredients accordingly.

Pack your pâté into a jar or press it into a plastic wrap-lined bowl (invert to serve), cover and refrigerate for a few hours or up to several days.

When you’re ready to serve the pâté, pat the remaining capers dry with paper towels. In a small skillet, fry them in a drizzle of oil until they open up and turn crispy; drain on another paper towel. Scatter the crispy capers – and the flavourful cooking oil, if you like – over the pâté. Plate with crusty bread, buttered toast or crackers. Serves about 6.