tinned sardine recipes

zzzLazyDaisy

Throw a tin of sardines in tomato sauce, a tub of low fat cottage cheese, a few squirts of lemon juice and a generous sprinkling of ground black pepper in a blender or food processor, whizz till smooth. Chill in fridge. Hey presto - sardine pate. Eat with veggie sticks, on toast, with crackers or however takes your fancy.

Quasar

I like sardines on ryvita slices with a drizzling of lemon juice. Yummy.

champys

I'm so pleased this thread has come up, because I love tinned sardines and I have now learned a few more recipes with them!

I normally make my sardine pate by mixing plain sardines with fromage frais and a little lemon juice: simply crush it all together with a fork and add freshly ground black pepper. Best on Ryvita, as Quasar already mentions.

Otherwise they come out every second week as OH's favourite pizza topping - usually partnered with slices of red & green pepper, shallot, some chopped garlic and black olives.

I'm hoping to see this thread continued with a few more ideas!

wigglebeena

my OH made fishcakes the other day w/sardines, mashed up some potato and slung it in there with ketchup and pepper. He shaped them in a soup ladle and smoothed them level before easing them into the frying pan which was clever and looked very nice.

Pippa.S

An old favourite of ours is, sardine vol-au-vents....sounds yuk but try them first.....
Very easy anyone can do these,
cook small vol-au-vent cases
mush sardines up , I use the ones in tomato sauce as the kids would never eat the oily ones.
then add curry powder to taste and mush up really well,
fill the cases up
sprinkle a LITTLE cayenne on top(if liked)

Great with salad or with other stuff for nibbles.

Stephen_Leak

moggins wrote: »

Now I've found all these yummy recipes I want to try them and I don't have any I do have some whole ones in the freezer though.

If by whole, you mean still with their heads and tails on, I saw a brilliant idea for these on 'Ready Steady Cook' - basically wrap them in little pastry 'coats' and do them in the oven - just like little individual Cornish 'Stargazy Pies'! (That's the one with the heads and tails poking out of the pastry.)

Also, I reckon you could swap the anchovies in this recipe for a small tin of sardines or pilchards, in oil or tomato sauce.

FRENCH ANCHOVY TOAST

Serves 2

INGREDIENTS

50g tin of anchovy fillets in olive oil
1 clove of garlic
½ a French loaf

METHOD

Turn the oven on to 220°C, 425°F, gas mark 7.

Open the tin of anchovies and put both the fish and the olive oil into a bowl. Peel and crush* the garlic into the bowl. Mash up the anchovies and garlic.

Cut 4 slices of French bread. Lightly toast them. Spread the fish paste on one side.

Put them on a baking tray and cook in the oven for 5 minutes.

ADDITIONS & ALTERNATIVES

Add ¼ of a teaspoon of wine vinegar.

* The garlic really does need to be crushed rather than finely chopped.

PS. You do realise that the pilchard and sardine are the same fish. Cornish fishermen are also evidently selling more of their pilchards for better prices since they rebranded them as "Cornish sardines"!

jinny

I eat my sardines with balsamic vinegar poured over them, it gives them a lovely taste. Asda value sardines in tom sauce are the cheapest I can find round here and a cheap way to get protein. I grill them sometimes, this gives them a lovely crunchy texture but stinks the kitchen out a bit.

SunnyGirl

Good morning,

I can't remember who was looking for sardine recipes last week in daily chat but I've found one in a great cookbook that I got from the library this week. It's called The Frugal Cook by Fiona Beckett. Her website is www.beyondbakedbeans.com it's got lots of cheap, easy recipes on it.

Anyway here it is:

Sardine Rillettes with Lemon & Parsley

This is basically jazzed up sardines on toast (very good for you - lots of calcium & omega 3) with a little finely grated lemon rind.

1 can of sardines
Grated rind of half a small lemon
1 Tsp chopped capers and/or 1-2 small gherkins chopped
2 Tbsp chopped parsley
freshly ground black pepper
1 large or 2 smaller slices wholemeal or granary bread
A little olive oil - optional

Drain the sardines, put them in a bowl & mash roughly.
Add the lemon rind, capers and/or gherkins & parsley (saving some for decoration) and season well with pepper.
Toast the bread, trickle over a little olive oil, if using, and pile the mashed sardines on top of the toast.
Sprinkle over the remaining parsley.

Hope this of some use. I think I'd prefer it on some oatcakes or as a dip. It does sound lovely though.

HTH

thriftlady_2

I can recommend The Frugal Cook too I'm going to try this recipe with tinned mackerel instead 'cos that's what I've got.

SunnyGirl

That'll be yummy too!