Summary of "Calcium Rich Sardine and Cream Cheese Pâté Simply Delicious!"

Calcium-Rich Sardine and Cream Cheese Pâté — Rick (Backf)

Ingredients

1 block/jug cream cheese (video shows one block; amount not specified)
Canned sardines in tomato sauce — drained (bones left in)
1 clove fresh garlic (optional) — or garlic powder as substitute
≈ 1 tbsp lemon juice
≈ 1 tbsp freshly chopped parsley
A little black pepper and salt (to taste)
A dash of Worcestershire sauce (optional)
Tabasco or other hot sauce (to taste; optional)
Small amount of reserved tomato sauce from the sardines (optional, to adjust consistency)
Optional: Dijon mustard (mentioned during tasting)

Equipment & prep

Blender or food processor (jug shown)
Scraping tool / spatula for scraping down the blender
Storage tub and cling wrap for chilling
Toast, celery, crackers, knife and plate for serving

Preparation: drain excess tomato sauce from the sardines so the mixture isn’t runny. The presenter leaves the sardine bones in (health benefits mentioned in the video description).

Method (step by step)

Add the cream cheese to the blender or food processor.
Add the garlic (or garlic powder), if using.
Add the drained canned sardines, bones included.
Add lemon juice, chopped parsley, a dash of Worcestershire, hot sauce (to taste), black pepper and salt.
Optionally add a small amount of the reserved tomato sauce if you want a looser consistency.
Blend: pulse or blend, stop and scrape down the sides, and repeat until fairly smooth. (You can also simply stir for a chunkier texture.)
Taste and adjust seasoning — more hot sauce, salt, or lemon as needed. Fold or stir in any final additions.
Transfer to a tub, cover with cling wrap and chill in the fridge for about 1 hour to let flavors meld.
Serve: spread on toast (buttered in the video), celery, crackers, or other dippers.

Timings, textures & technique cues

Drain sardines well to avoid a runny paste.
Blend using stop-scrape-blend cycles until “quite smooth,” if desired.
Chill for about 1 hour to allow flavors to meld.
Taste after the initial blend and adjust hot sauce, salt, or lemon. You may fold rather than re-blend for texture.

Chef tips & notes

Leave the bones from the canned sardines in — presenter notes health benefits in the video description.
If you dislike fresh garlic, substitute garlic powder or omit it.
Add tomato sauce from the can sparingly — too much will make the pâté runny.
Hot sauce and Worcestershire are optional; add to taste.
You don’t have to fully blend — a coarser, stirred pâté is perfectly acceptable.
Chill for about an hour so flavors “meld up.”

Tip: Leaving the bones in increases calcium content — the presenter refers to health benefits in the video description.

Common mistakes to avoid

Leaving too much tomato sauce in, which will make the mixture too runny.
Not tasting and adjusting seasoning after blending (hotness, salt, lemon).
Over-blending or over-thinning if you prefer a thicker spread.

Plating / serving suggestions

Spread thickly on toasted, sturdy crunchy bread (buttered first, as in the video).
Serve with celery, crackers, or vegetables as a dip or canapé topping.

Variations (concise)

No-garlic: omit fresh garlic or use garlic powder.
No-hot: omit Tabasco and Worcestershire for a milder spread.
Coarse vs. smooth: stir for a chunkier texture rather than fully blending.
Optional Dijon mustard addition (mentioned during tasting).

Presenter / source

Presenter: Rick (channel shown as “Backf” in the video).
The video notes a full written recipe and health-benefit information are available in the video description.