May 14, 2014

Wild Sardine Spread


Ingredients:
4.2 oz canned sardines* in extra virgin olive oil
4.2 oz canned sardines in water, drained
1 tablespoon Dijon
1 tablespoon nonpareil capers
1 large shallot, chopped
1/2 teaspoon hot peri-peri sauce
1 stalk celery, finely diced
freshly ground black pepper

Directions:
Place the sardines, Dijon, capers, pepper, peri-peri and shallot in a food processor or better yet, a mini chopper and pulse until a fairly smooth spread forms. Remove to bowl and stir in celery. Refrigerate 1 hour prior to serving.



*I used canned wild sardines by Wild Pacific, they are really tasty!

My thoughts:
My mind has been on sardines lately. I ate them a bit as a kid on crackers but it wasn't until recently I gave them much thought. Why am I thinking of them now? We are in Portugal, the home of the sardine-crazed. We've been planning the trip for months, Matt's even taught himself Portuguese and made a spreadsheet. To get myself in a Portuguese frame of mind, I made this spread right before we left. I don't know if I will have anything like it in Lisbon, Cascais or Porto but I did throw in some peri-peri sauce for a Portuguese flare. It isn't the prettiest spread but it is delicious, I'm sad sardines are so unpopular in the US, they are sustainable, meaty and tasty. And good for you!


 photo coconut-sig_zpsb2fb208a.jpg

2 comments:

  1. I love sardines and eat them once a week for lunch on saltines.

    ReplyDelete
  2. Seeing this post reminded me of the sardine spread my Hungarian grandmother used to make. I have no idea what was in it, but I loved it enough that I would be interested in trying this recipe.

    ReplyDelete

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