SARDINE SALAD SANDWICH
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the sardines, celery, red onion, mayonnaise, dill, lemon juice, lemon zest, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl. Mash well with a fork.
- Sandwich the sardine salad between the bread slices along with the lettuce, tomato, cucumber and sprouts.
SMOKED-SARDINE BRANDADE
A meal in Provence: Swapping out the salt cod for sardines turns this classic into a sea-friendly starter.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- In a medium saucepan, cover potatoes and garlic with water and season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, 8 to 10 minutes. Drain, reserving 1 cup cooking water, and return to pan.
- Add sardines and their oil. Whisk mixture until combined, then gradually whisk in oil. Add reserved cooking liquid to adjust consistency. Stir in lemon zest and juice and season to taste with cayenne.
- Preheat broiler. Brush bread with oil and toast until golden brown and crispy, 1 to 2 minutes. Serve warm with brandade.
Nutrition Facts : Calories 264 g, Cholesterol 43 g, Fat 11 g, Fiber 4 g, Protein 13 g, SaturatedFat 1 g, Sodium 297 g
SMOKED SARDINE SALAD
Steps:
- Toss the red onion, lemon slices, capers, chopped egg, and sardines in a large bowl. Drizzle the vinegar over the salad, sprinkle on the parsley, and toss gently to combine without further breaking up the sardine pieces.
- Mound the salad on a platter, surrounded by the toasts.
SMOKED SARDINE CAESAR WITH SALUMI AND PAN-CROUTONS
Provided by Amy Thielen
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the dressing, combine the clove of grated garlic and the smoked sardines in a small bowl and mash to a rough paste with a fork. Add the mayonnaise, 1/2 cup of the Parmesan cheese, the lemon juice, 3 tablespoons of the olive oil, 1/4 teaspoon salt and 1/2 teaspoon pepper, and mix together. Thin the dressing with a tablespoon or so of water, until it has the consistency of thick cream.
- For the croutons, heat a large heavy skillet over medium heat. Add the remaining 2 tablespoons olive oil to coat the bottom of the pan, and then add the smashed garlic cloves, butter, paprika and bread. Season with salt and pepper and cook, stirring often, until the bread turns crisp throughout and darkens on the edges, about 5 minutes. Discard the garlic, and allow the croutons to cool.
- To serve, place the lettuce in a bowl and season with a little salt and pepper. Add enough dressing to coat, and then add the salumi, remaining 1 cup Parmesan cheese, the croutons and mint, and toss.
SMOKED SARDINES RILLETTES
Canned smoked sardines are easy to come by, and if you eat fish (especially if you are trying to find ways to eat more fatty fish because of their high omega-3 values), they should be a staple in your pantry. Look for Pacific sardines, which are a Best Choice on the Monterey Aquarium Seafood Watch list. (Atlantic and Mediterranean are poor choices.) Like the other rillettes posted on this week's Recipes for Health, you can use these as a spread for bread or crackers, or as a filling for peppers or endive leaves or cherry tomatoes. The rillettes also go well with lentils, like the smoked trout rillettes featured earlier this week. The crème fraîche is optional but recommended (you could substitute olive oil or yogurt); I like the way it loosens and enriches the mixture.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, snack, dips and spreads
Time 20m
Yield About 1 cup, serving 6
Number Of Ingredients 7
Steps:
- In a medium bowl, break up sardines and mash with fork. Work in olive oil, yogurt and crème fraîche. Work in lemon juice and stir in minced chives and pepper. Refrigerate for 1 hour or longer. Allow to soften for 30 minutes before serving.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 94 milligrams, Sugar 1 gram
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