Sardine pâté with sweet red onion toasts

Pickling the red onion in vinegar and sugar makes a sweet, tangy topping that balances perfectly with the piquant sardines.


2 tbsp red wine vinegar

½ tsp caster sugar

1 small red onion, thinly sliced

95g can John West Parmentier Sardines in Olive Oil

100g essential Waitrose Creamy Soft Cheese

1 tbsp lemon juice

1 tbsp finely chopped parsley

½ tsp sweet smoked paprika

4 slices sourdough or other rustic bread

1 tbsp Cooks’ Ingredients Nonpareille Capers, drained and rinsed


1. Place the vinegar and sugar in a small bowl and mix well together. Stir in the red onion then place in the fridge.

2. Drain the sardines and place in a separate bowl. Using a fork, roughly mash the fish then stir in the soft cheese, lemon juice  parsley and paprika.

3. Toast the bread and place on 2 serving plates. Spread with the sardine pâté. Stir the capers into the red onions and scatter over the pâté.

Cook’s tip

For a fiery kick, swap the sweet paprika for the hot smoked variety. 

  • Preparation time: 10 minutes
  • Cooking time: 0 minutes
  • Total time: 10 minutes 10 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2,092kJ
Fat 20g
Saturated Fat 9.5g
Carbohydrate 58.6g
Sugars 7.7g
Protein 20.9g
Salt 2.3g
Fibre 2.3g

Click here for more information about health and nutrition

2 stars

Average user rating Based on 117 ratings