Smoked Sardine Brandade Recipes
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
BRANDADE
A mixture of salt cod and olive oil, this has its origins in France, Italy, and Spain.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time P3DT45m
Yield Makes 4 1/2 cups brandade
Number Of Ingredients 8
Steps:
- Soak cod, skin removed, in water, covered and refrigerated, for 3 days (change water twice daily). Drain, and cut into small pieces. Simmer milk, cream, garlic, and potatoes until potatoes are fork-tender, 10 to 15 minutes. Add salt cod, and simmer until tender, about 15 minutes. Reserving 1 cup liquid, transfer mixture to a large bowl. Add olive oil in a slow, steady stream, stirring until mixture is almost smooth, and adding liquid if needed. Season with salt to taste, and drizzle with oil, if desired. Serve with warm bread.
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.
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