Smoked Sardine Brandade Recipes

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SMOKED SARDINES RILLETTES



Smoked Sardines Rillettes image

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

6 ounces (usually 2 cans) smoked sardines in olive oil, drained and filleted
2 tablespoons extra virgin olive oil
4 tablespoons plain Greek yogurt
1 tablespoon crème fraîche (optional; can substitute yogurt or olive oil)
1 to 2 tablespoons fresh lemon juice (to taste)
1 to 2 tablespoons minced chives (to taste)
Freshly ground pepper

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

SMOKED SARDINE SALAD



Smoked Sardine Salad image

Categories     Salad

Yield serves 4

Number Of Ingredients 8

1 small red onion, thinly sliced
1/4 lemon, peeled and very thinly sliced
2 tablespoons drained capers
1 large hard-boiled egg, quartered or roughly chopped
Two 3.7-ounce cans smoked sardines in olive oil, drained, cut into bite-sized pieces
1 tablespoon red-wine vinegar
1 tablespoon chopped fresh Italian parsley
Toast points or toasted ciabatta slices, for serving

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.

LEMON-HERB SARDINE SALAD



Lemon-Herb Sardine Salad image

Get your dose of healthy oils with this lemony sardine mix over lettuce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 teaspoon grated lemon zest
Juice of 1 lemon
1 teaspoon Dijon mustard
1 tablespoon rinsed capers
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
2 finely diced stalks celery
Two 4.4-oz cans olive-oil-packed (drained) sardines
Coarse salt and freshly ground black pepper
Lettuce, for serving

Steps:

  • Combine oil, lemon zest and juice, mustard, capers, parsley, tarragon, and celery in a bowl.
  • Gently fold in sardines and season with salt and pepper. Serve on lettuce.

Nutrition Facts : Calories 395 g, Fat 28 g, Fiber 1 g, Protein 31 g, SaturatedFat 4 g, Sodium 1004 g

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