Cilantro-Lime and Lemon-Dill Sardine Pâté. Autoimmune Protocol and 21 Day Sugar Detox Friendly
So, in 2015 I decided I would make it a personal goal to eat more *weird* paleo foods. Including things like sardines and organ meats (gulp). I first bought a tin of sardines after an email newsletter from Liz Wolfe AKA Real Food Liz quite a while ago. The tin sat in my cupboard for-EVER. Eventually I fed it to my kids…haha, evil Mom! I thought if they would eat it, then so could I; they LOVED them. My kids are weird though hehe. So, I still wasn’t sold on eating sardines right out of the tin. I decided to get my palate use to them.
For me, the biggest obstacle was thinking about cold, wet, slimy fish, so I started out frying them up in a pan for breakfast…I fell in love! Seriously “sardines are the new bacon!” They are so good served up this way. It reminded me of catching little perch fish up at our cottage and eating them fried for breakfast as a kid. So, if you are timid, I totally recommend starting out this way.
My next task was to find a way to eat them cold. I decided a Sardine Spread or Pâté was in order. I used two of my favourite flavor combinations, Cilantro-Lime and Lemon-Dill. After a few test batches, I got the flavor ratios perfect. It took far more herbs than I expected at first. The sardines are quite strong in flavor. This was a huge hit for everyone in my family; as dip with veggies, on crackers and wrapped in collard greens.
I can now proudly say I am able to eat Sardines right out of the tin! Such an easy way to get more healthy fat into my body quickly and conveniently.
- 1-4.2oz tin of Sardines(I use these Raincoast Trading )
- 2 Tbsp Plain Coconut Yogurt
- 2 Tbsp Coconut Oil
- ⅓ cup chopped Cilantro
- 1 spring onion chopped
- The juice of 1 lime
- The zest of ½ a lime
- ¼ tsp sriracha (optional)
- Sea salt and pepper to taste
- Simply add all ingredients to your food processor and blend until smooth.
- Store in a sealed container.
- 1-4.2oz tin of Sardines packed in water ( I use these Raincoast Trading )
- 2 Tbsp Plain Coconut yogurt
- 2tbsp Coconut oil
- ⅓ cup chopped fresh dill
- 1 spring onion chopped
- 1 tbsp. lemon zest
- 1 tbsp. lemon juice
- sea salt and pepper to taste
- Simply place all ingredients in your food processor and blend until smooth
- Store in a sealed container in the fridge
