Sardine Pâté with Garlic

Sardine cream with garlic from Conserverie Jean de Luz

The sardine cream with garlic from Conserverie Jean de Luz is the Terrine de Sardines à l'ail made from Basque sardines. The garlic is confited in oil beforehand, which causes it to lose its sharpness and brings out a mild, almost nutty sweetness.

Sardine cream with garlic is a spreadable pâté from the Conserverie Jean de Luz in the old fishing port of Saint-Jean-de-Luz. The fillets are cooked individually and then blended with organic garlic, olive oil, and a pinch of Espelette pepper into a dense terrine.

Mild, nutty, and with a subtle spice

In this terrine, the garlic serves as a warm base note beneath the fish and never overpowers it.

The sardine provides strength and distinct salinity, while the Espelette pepper adds a gentle warmth on top. Because the olive oil is generously measured, the mixture remains smooth and can be spread onto soft bread. It holds its own on hearty sourdough bread without the crumb soaking it up. A drop of lemon or a side of gherkins provides the counterpoint that this spice level handles well.

Why confited garlic becomes mild

Confiting means letting ingredients cook slowly in fat, at a low temperature and over a long period.

Raw garlic tastes sharp and pungent because a sulfur compound is created when it is cut, which stings the tongue. In warm oil, this compound breaks down, leaving behind sweetness and a nutty tone, similar to what one knows from roasted cloves. It is in this state that the garlic is added to the fillets, which is why the cream seasons without lingering. Conserverie Jean de Luz uses organically grown garlic for this and cooks it before mixing.

For an evening with guests

A dollop on toasted bread, a few radishes and thin cucumber slices on the side, and your apéro is ready without any effort.

The cream is equally useful as a dip for vegetable sticks, as a filling for oven-roasted tomatoes, or on a warm egg in the morning. One jar is enough for four to six slices of bread, which works out well for two people for an evening. As for wine, a dry white goes well with it, and a light beer works with the garlic seasoning. Those looking for a milder version should try the mackerel cream with onions.

The fisherman’s name is on the jar

Every label from Conserverie Jean de Luz states which fisherman brought the catch ashore for that specific batch.

This is more than just decoration, as it binds the cannery to the boats in its own harbor and makes every delivery traceable. The sardines come in during the winter when they are fully grown, and are salted and dried before they go into the terrine. Anyone who wants to know where their food comes from will find the answer on the paper around the jar. This allows every jar to be traced back to the boat that set sail on a specific day.

Keep refrigerated and use quickly

Remove the cream with a clean spoon and smooth the surface over again afterwards.

Once opened, it will keep in the refrigerator for about two weeks; unopened, the jar remains stable in a dark, cool cupboard. A film of olive oil over the surface seals it and keeps it smooth until the next time. Other terrines and preserves can be found at Conserverie Jean de Luz, and more spreads in our fish preserves section.

Net weight 85g

Organic inspection body FR-BIO-010 – EU Agriculture