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Sardine and garlic spread Recipe
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5 from 2 votes

Sardine and garlic spread recipe

A nutritious Paleo spread for your vegetable or meat dishes. Blending the flavors of roasted garlic, sardines and red wine vinegar really work here.
Course Main Course
Cuisine American
Keyword garlic, sardine, spread
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Calories 425kcal
Cost 12

Ingredients

  • 1 head of garlic about 10 cloves
  • 8 sardine fillets
  • 2 tablespoon capers
  • 2 tablespoon red wine vinegar
  • 12 tablespoon extra-virgin olive oil
  • A few extra dashes of olive oil for the roasted garlic
  • Sea salt and freshly cracked black pepper to taste

Instructions

Roasted garlic preparation

  • Preheat your oven to 400F.
  • You need to use complete heads of garlic when doing this. Peel away any of the outer layers of skin that are no longer intact. Avoid pulling off too much, as you need the bulb to remain as a whole.
    1 head of garlic
  • Cut off the very top portion of the bulb, about ½”, so that all of the individual cloves are exposed.
  • Place the bulb on a sheet of aluminum foil, drizzle with olive oil and sprinkle with salt and pepper to your liking.
    12 tablespoon extra-virgin olive oil, Sea salt and freshly cracked black pepper to taste
  • Gather the ends of the foil and close the bulb in completely (I usually bring the ends together and twist them so that a small tee-pee-like figure is formed).
  • Place your foiled garlic on a baking sheet and bake for 30 to 35 minutes, until the garlic is tender throughout.
  • As soon as you remove them from the oven, open the foil immediately, so that heat escapes and they begin to cool.
  • Once they have cooled, you should be able to easily pop each individual clove out.

Spread preparation

  • Throw the roasted garlic, sardines, capers, and vinegar into a small blender and blend it all until a smooth paste is formed.
    8 sardine fillets, 2 tablespoon capers, 2 tablespoon red wine vinegar
  • Taste and add some salt and pepper to taste.
  • Continue blending and slowly pour in the olive oil this is when a smooth and runny sauce will begin to take shape.
    A few extra dashes of olive oil for the roasted garlic
  • Serve immediately and refrigerate any leftovers.

Nutrition

Calories: 425kcal | Carbohydrates: 0.5g | Protein: 6g | Fat: 45g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 32g | Cholesterol: 34mg | Sodium: 186mg | Potassium: 103mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 32IU | Vitamin C: 0.4mg | Calcium: 96mg | Iron: 1mg