Deviled sardines

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.

Deviled Sardines
– 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.)
Worcestershire sauce
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.

Creating your own salad dressing

Last night, I decided to make my own salad dressing for the first time, instead of using one out of a bottle. I’ve seen salad dressings being made on cooking shows all the time, and I knew it wasn’t hard to do.

Before I started I did a quick Google search for recipes, but nothing really caught my fancy. I had quite a few of the ingredients that the various recipes said I would need for a salad dressing, and a number of vinegars to choose from. Should I use balsamic? Red wine vinegar? Mustard? Do I want something creamy or a light vinagarette?

The salad leaves I would be using had a bit of flavour on their own, so I decided that I needed something with a strong taste of it’s own. Except for Caesar salads, I generally don’t use cream dressings anymore.

The Brûlée Blog’s Honey Mustard Vinagrette

2 teaspoons whole grain dijon mustard
2 teaspoons liquid honey
salt and freshly ground black pepper to taste
one part apple cider vinegar
one part extra virgin olive oil

Mix throughly, adding the oil gradually as the last step. This makes a strong mustard tasting vinagarette, so you may want to adjust the amount of mustard depending on your personal tastes. I added the amount of vinegar and oil until the dressing became the consistency that I wanted. I ended up with enough dressing for 3-4 large servings of salad.

I’ve seen similar recipes with pressed garlic and/or sugar added to the dressing, but I didn’t think it needed either of those at all.