Sardines are one of those things that tend to get overlooked, in my opinion. Most people screw up their faces when you say the word “sardine,” but I’ve found it to be a great tinned food. And bonus, it’s one of the sustainable fishes.
I usually eat it in a sandwich with vinegar and onions, but when I saw this James Beard derived recipe posted on Serious Eats I decided that I had to try it. It makes a light lunch or dinner, or a heavy snack.
– serves 1-2 –
1 can of sardines
Dijon Mustard (I used seeded Dijon mustard as I like the popping of the seeds in my mouth.)
Toast or crackers (I used Wasa crackers.)
Place one sardine on a piece of toast or a cracker. Sprinkle with a little cayenne and Worcestershire sauce. Then top with the mustard.
And here is my usual sardine recipe:
Sardine sandwich with vinegar and onions
Soak chopped or slivered onions and the sardines in vinegar, then place both the onions and sardines on buttered bread. It makes a lovely pickled sandwich, but is a bit smelly if you take it into the office.