Alton Brown Sardine Recipes

PâTé DE SARDINE

Steps:

• Dump the sardines and their oil in the bowl of a food processor, along with the butter, shallot, and lemon juice, and process until smooth. Add 2 tablespoons of the herbs and pulse 2 or 3 times.
• Pack the pâté into a small ramekin (or back into the sardine cans). Smooth with a spatula, then top with the remaining 1 tablespoon hers. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to firm the texture.

SHERRIED SARDINE TOAST

Steps:

• Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir to combine and set aside for up to 1 hour.
• After 45 minutes, put a rack 3-inches from the broiler and heat the oven to the broiler setting on high. Brush each slice of bread on 1 side with the reserved oil. Put the bread, oil side up, onto a cooling rack set inside a half sheet pan and broil 2 to 3 minutes or until golden brown and crisp.
• Halve the avocado and remove the pit. Smash the flesh in each half with a fork.
• Spread the avocado evenly onto the toasted bread. Top evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley.
• Season lightly with sea salt and serve with lemon wedges.

ALTON BROWN'S SHERRIED SARDINE TOAST

Steps:

• Set out two small bowls. Drain one tin into one bowl, and the other tin into the other bowl. Set aside Bowl Two for later.
• Add Bowl One ingredients to the first bowl, add the brislings (keep whole or break into large pieces); toss to combine and coat brislings, set aside for up to an hour.
• After 45 minutes place oven rack 3 inches from heat; heat broiler to "high.".
• Set a cooling rack inside a sheet pan (or a smaller pan--big enough to hold all four slices of bread).
• Brush each slice of bread (on one side) with the reserved oil in Bowl Two; place oil side up, onto the prepared rack/pan; broil 2-3 minutes--golden brown and crisp.
• Halve the 'cado, remove pit, smash flesh in each half with a fork, spread evenly over the toasty bread; top evenly with brislings.
• Drizzle remaining dressing over brislings; garnish with remaining parsley.
• Season lightly with sea salt and serve with lemon wedges.
• Serve and enjoy.
• Turn off the oven, too, please. :-).