In a food processor, combine the drained sardines, room-temperature unsalted butter, diced shallot, fresh lemon juice, Dijon mustard, minced garlic, and capers. Process for about 1–2 minutes until smooth and creamy.

Add freshly cracked black pepper and paprika to the mixture. Pulse for another 30 seconds to incorporate the spices. Taste and adjust the seasonings.

Transfer the pâté into a serving dish, smoothing the top. Cover with plastic wrap and refrigerate for at least 30 minutes.

After chilling, garnish with finely chopped fresh herbs and serve alongside toasted baguette slices or crackers.