This is a great use for freshly smoked sardines (recipe for that is linked below), and an even better recipe for canned sardines. The concept of sardines on toast is very old, and it's steeped in British and American tradition. This is my modern take on a classic sardine recipe. Once you make the salad, it will keep in the fridge for a week. This recipe serves 6 as an appetizer.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients:
- 3 cans or 10-12 smoked sardines
- 2 finely chopped red jalapenos or serrano chiles
- 4-5 finely chopped shallots
- 2-3 finely chopped garlic cloves
- 4 T. chopped parsley
- 2 T. finely chopped celery
- 1/4 cup good mayonnaise
- 1 T. Dijon mustard (or other quality mustard)
- Salt and pepper to taste
- Juice of a lemon
- Toast
Preparation:
Flake the meat from the sardines. Don't worry too much about the teeny bones, as they are quite edible (and provide lots of calcium). Try to get most of the bones out, but it is not vital you get them all.
Mix the mayo and the mustard, then add a little lemon juice and mix. Taste it: Is it sour enough? If not, add more lemon juice. You should not need more than a full lemon's worth.
Mix everything together and taste for salt. It may not need it because of the sardines. Add if necessary.
Chill the salad in the fridge for an hour or more.
To serve, make some toast and spread the sardine salad on top -- enjoy!