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Cornish Sardine Pâté Sandwich

Prep time
120 mins
Cooking Time
30 mins


msc ecolabel landscape
For the pate 

  • 200g MSC Cornish Pilchard Fillets  
  • 2 tbsp Crème fraiche 
  • 1 tbsp horseradish sauce 
  • Zest and juice of 1 lemon 
  • 1 tbsp chives, finely chopped 
  • ½ tsp cracked black pepper 
  • Pinch of sea salt 
For the devilled butter 

  • 50g melted butter 
  • ½ tsp chives 
  • Pinch of nutmeg 
  • Pinch of cayenne pepper 
  • Pinch of sea salt 
For the salad 

  • Handful of watercress and rocket 
  • ½ cucumber, finely sliced 
  • 1 preserved lemon, finely sliced 
  • 4 silverskin pickled onions, finely sliced 

Sliced Sourdough to serve 




  1. Blitz the Cornish pilchard fillets with all other pate ingredients until smooth. Season to taste with salt and pepper. Then transfer into a Kilner jar. Press down to expel any air gaps and level the top of the pâté with a spatula.  

  1. Melt your butter and add in nutmeg and cayenne. Then pour over the pate to cover with a golden layer of spiced butter. Finish with a pinch of chives and some sea salt flakes. Allow to set in the fridge for 1-2 hours. 

  1. Toss your salad in a dressing and place into your sandwich with a generous spread of sardine pâté and devilled butter.  
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