Cook This Now! Sun-dried tomato & sardine pâté

Sardines are having a moment. A favorite among food lovers interested in gourmet and Mediterranean flavors for quite a while now, the small forage fish are leading the charge of the tinned fish trend, equally praised by nutritionists as a budget-friendly superfood. But if layering whole, silver-skinned fish over potato chips with olives makes you hesitate, or if you’ve watched an oily fillet slide into your lap, this recipe offers a cleaner, more appealing way to enjoy them.

While plenty of tinned fish spreads populate grocery shelves, this particular version channels a classic Portuguese flavor profile by blending the fish with rich sun-dried tomatoes. The tomatoes cut right through the fish’s oily richness, turning skeptics into immediate converts. To build the ultimate version of this spread, bypass the standard supermarket aisle and head straight to Southampton. Tucked right next to El Verano — chef-owner Julian Medina’s superb, high-end Mexican restaurant — sits its quaint, must-visit sister shop, El Farm.

Less is truly more with this minimal ingredient pâté, as each component works harmoniously together to allow the wild, all-natural, sustainably caught sardines shine. (Photos by Doug Young)

Launched in partnership between Chef Medina and fashion designer Chelsea Laviano, this tiny outpost specializes in turning locally sourced ingredients into prepared foods with a distinct Latin twist, making it the perfect pitstop to assemble a beach picnic or stock up for a casual dinner at home. Depending on the day, the shelves and counters feature Chef Medina’s signature guacamole and roasted tomato salsa, gourmet tacos, and fresh sandwiches. They also showcase Camp Caviar, Medina and Laviano’s playful, sophisticated concept that flips traditional caviar service on its head by pairing it with everyday items like avocado toast and savory churros.

Among the curated sauces, tortillas, and luxury items at El Farm, you will find the backbone of this recipe: Siesta Co. sardines in extra virgin olive oil. This standout tin features wild, all-natural sardines that fishermen sustainably catch off the rugged coast of Galicia, Spain. Instead of the mushy, overly fishy varieties that crowd standard grocery aisles, these meaty, scale-free delicacies melt in your mouth and carry a clean taste of the sea. Workers hand-pack them individually in organic extra-virgin olive oil with sea salt, retaining both flavor and essential nutrients such as iron, protein, and those ever-elusive omega-3 fatty acids. Whirring these premium Galician imports in a food processor with sun-dried tomatoes and crème fraîche transforms an intimidating tin into a smooth, foolproof Mediterranean spread. It delivers all the style of the current conserva trend, with absolutely zero risk of your lunch sliding off your toast point.

Situated right next to its sister operation, El Verano in Southampton, El Farm Market features farm fresh goodies, luxury imported items and scratch-made prepared foods. (Photos by Doug Young)

Tips for the Home Cook

• Don’t Waste the Oil: The organic extra-virgin olive oil in the Siesta Co. tin is gold. If your pâté feels a little too thick while blending, drizzle in a teaspoon or two of that reserved oil to loosen it up and boost the flavor.
• Control Your Texture: You can easily customize this spread depending on how you plan to serve it. Pulse it just a few times for a rustic, chunkier spread that stands up well on sliced baguettes, or run the machine until it’s silky and smooth for a refined dip-empowering you to tailor the dish to your taste and occasion.
• Let the Flavors Marry: While this pâté tastes great right out of the blender, packing it into a small jar and letting it rest in the fridge for an hour allows the sweetness of the sun-dried tomatoes and the brine of the sardines to meld fully.