Smoked Sardine Salad Recipes

SMOKED SARDINE CAESAR WITH SALUMI AND PAN-CROUTONS

Steps:

• For the dressing, combine the clove of grated garlic and the smoked sardines in a small bowl and mash to a rough paste with a fork. Add the mayonnaise, 1/2 cup of the Parmesan cheese, the lemon juice, 3 tablespoons of the olive oil, 1/4 teaspoon salt and 1/2 teaspoon pepper, and mix together. Thin the dressing with a tablespoon or so of water, until it has the consistency of thick cream.
• For the croutons, heat a large heavy skillet over medium heat. Add the remaining 2 tablespoons olive oil to coat the bottom of the pan, and then add the smashed garlic cloves, butter, paprika and bread. Season with salt and pepper and cook, stirring often, until the bread turns crisp throughout and darkens on the edges, about 5 minutes. Discard the garlic, and allow the croutons to cool.
• To serve, place the lettuce in a bowl and season with a little salt and pepper. Add enough dressing to coat, and then add the salumi, remaining 1 cup Parmesan cheese, the croutons and mint, and toss.

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.

SMOKED-SARDINE BRANDADE

Steps:

• In a medium saucepan, cover potatoes and garlic with water and season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, 8 to 10 minutes. Drain, reserving 1 cup cooking water, and return to pan.
• Add sardines and their oil. Whisk mixture until combined, then gradually whisk in oil. Add reserved cooking liquid to adjust consistency. Stir in lemon zest and juice and season to taste with cayenne.
• Preheat broiler. Brush bread with oil and toast until golden brown and crispy, 1 to 2 minutes. Serve warm with brandade.

MEDITERRANEAN SARDINE SALAD

Steps:

• Divide the salad leaves between 4 plates, then sprinkle over the olives and capers. Roughly break up the sardines and add to the salad. Mix the tomato sauce with the oil and vinegar and drizzle over the salad.