This is one of those what's-in-the-kitchen-cupboard last minute meals that turned out to be divine. It is almost too easy. You might think you don't like sardines, but if you like fish I have a suspicion you might like this. Making crackers from oyster mushrooms is dead simple but takes a bit of time, but in a pinch you can substitute cucumber slices, or stuff mushrooms or celery with the sardine pâté.
Super easy nut and herb sardine pâté
- Undrained can of sardines in water; you could also use fresh or frozen fish, or other canned fish, but you may have to add water or olive oil as this is very thick as it stands!
- 1/2 avocado
- Small handful raw almonds
- Spices; I used sea salt, pepper, Za'atar Israeli fish spice blend (thyme, sumac, and toasted sesame seeds), and dill
- If feeling motivated, take lid off of sardines and put can on baking sheet, put raw almonds on baking sheet too, and put it under the broiler until it smells good. If feeling unmotivated, skip this step.
- Pulse everything in food processor, leaving almonds a bit chunky for texture
- Eat! I used this recipe to make king oyster mushroom crackers, but modified by slicing as thin as i could using just a knife, tossing in olive oil, salt, and pepper, and baking on baking sheet with cookie racks so I didn't have to flip them :) would also be yummy on raw cucumber or zucchini slices, stuffed into roast or raw mushroom caps, etc. I think mushrooms would be best because of the 'umami' factor, however.