This delicious sardine spread is a hit in the Czech Republic. You can make it in a flash, and I guarantee everybody will love it! All you need besides sardines is cream cheese, finely chopped onion, and a little lemon juice for an extra zingy flavor to make the appetizer.
Czechs enjoy sardine dip smeared on slices of white bread or rye bread. Serve at family celebrations and gatherings with friends, at Christmas or New Year's Eve.
Czechs call sardine spread “Sardinková pomazánka” or “Rybí pomazánka.”
MY TIP: Try this garlic cheese spread, too (our family fav!)
➜ Ingredients
To make Czech sardine spread, you will need:
- Canned sardines; packed in olive or sunflower oil
- Cream cheese; Czech use so-called "pomazankove maslo". Arla cream cheese spread could be a good substitution if you are based in the US.
- Onions; possibly shallots if you want a milder flavor and the onion taste is too strong for you
- Lemon juice; freshly squeezed
- Salt, to your liking
✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.
➜ Instructions
STEP 1: Take the cream cheese out of the refrigerator about half an hour ahead of time to allow it to come to room temperature. Peel and finely chop the onion. Open the can of sardines, partially drain the oil, and save it for later.
STEP 2: Put the sardines, cream cheese, and chopped onion in a bowl. Drizzle with fresh lemon juice; watch out for the pits.
STEP 3: Mash with a fork until everything comes together. If you want a smoother, less thick spread, add a little more of the oil you skimmed off the sardines earlier.
STEP 4: Season with salt to taste, and stir once more.
➜ Serving
Smear the sardine dip on slices of white or rye bread. The first choice of Czechs is veka, rohlíky rolls, housky buns (all types of Czech bread). A sliced French baguette is also a good option.
TIP: Garnish the sardine spread with circles of dill pickles. The taste of pickles complements this spread fantastically.
Serve the sardine appetizer as a snack or light dinner.
TIP: If you're planning a gathering with friends, top with sardine spread the jednohubky, Czech finger food!
➜ Storage
Place the spread in an airtight container or a bowl covered with cling film. This will prevent the dip from drying out on the surface.
Store the sardine spread in the fridge and use it within three days.
➜ Useful Tip
- If the sardines have prominent bones, you can remove them. Otherwise, the fish are heat-preserved so that the bones are soft and can be mashed in the spread without feeling them.
- The spread has a coarser, more rustic texture thanks to the chopped onions - we love it that way at home when we occasionally crunch fresh onions between our teeth. If you want a smoother spread, blend it with an immersion blender.
- Sardine spread pairs well with fresh bread as a filling for your sandwich. It’s also great as a dip for crackers or breadsticks.
More Czech appetizers:
Tried this recipe?
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Homemade Sardine Spread
Tap or hover to scale
Ingredients
- 3 and ¾ ounces sardines canned in vegetable oil
- 2 and ½ ounces cream cheese natural, e.g. Arla brand
- 2 teaspoons lemon juice
- ½ medium onion peeled and chopped
- salt to your liking
Instructions
- Take 2 and ½ ounces cream cheese out of the refrigerator about half an hour ahead of time to allow it to come to room temperature. Peel and finely chop ½ medium onion. Open a can of 3 and ¾ ounces sardines, partially drain the oil, and save it for later.
- Put the sardines, cream cheese, and chopped onion in a bowl. Drizzle with fresh 2 teaspoons lemon juice; watch out for the pits.
- Mash with a fork until everything comes together. If you want a smoother, less thick spread, add a little more of the oil you skimmed off the sardines earlier.
- Season with salt to taste, and stir once more.
Notes
- The basic recipe makes about 1 smaller cup of fish spread. If you need a larger quantity, simply multiply the number of ingredients.
- Smear the sardine dip on slices of white or rye bread. Garnish the sardine spread with sweet&sour pickled cucumber. The taste of cucumbers complements this spread fantastically.
- Place the spread in an airtight container or a bowl covered with cling film. This will prevent the dip from drying out on the surface. Store the sardine spread in the fridge and use it within three days.
- The spread has a coarser, more rustic texture thanks to the chopped onions. If you prefer a smoother spread, blend it with an immersion blender.
Nutritional estimate pro serving
Norma says
This was really great and I will be making it... a lot!
Petra Kupská says
Thank you for your nice feedback, Norma!
George A Kent says
Easy, low calories,and very tasty. What more could you want.
Petra Kupská says
Thanks a lot for your comment, George!
Mia says
Did not make it for a long time. I eat just sardines, but will try this spread!
Petra | Cook Like Czechs says
Please try it and let me know.
Helen says
We often have cans of sardines on hand. This sardine spread turned out yummy! I had green onions on hand so I used those, and I didn't need to use salt because the sardines we buy already have sea salt added. This spread is a perfect way to make a quick spread to enjoy with bread or crackers. We may even add it to a bed of greens for a tasty little salad. Thank you Petra!
Petra | Cook Like Czechs says
I love how you made it your own with the green onions. Recipes tend to be the best when you add what you have on hand. Adding greens sounds like a great way to add freshnes to the spread. You are welcome. 🙂
Katie says
Wow! Really delicious and packed with flavor! And so simple to make. Thanks for posting this recipe!
Petra | Cook Like Czechs says
Thank you very much! I am glad you like it.
Nick.Tunnacliffe says
I am always on the look out for recipes for sardines and made this today. It is very good. I used a potato masher rather than a fork to do the actual mixing of the ingredients.
Petra | Cook Like Czechs says
That is a neat trick!
Tracee says
I want to thank you for creating a Czech food blog in English. I have an copy of the 1965 The Czechoslovak Cookbook. It's nice to see what the recipes are supposed to look like. I'll be wanting to try more of them now.
Petra Kupská | Cook Like Czechs says
Thank you so much for your kind words! I'm really glad to hear that the blog has been helpful for you. Having 1965 Cookbook is such a treasure.
I am excited for you to try more recipes.
Enjoy your cooking adventure 🙂