SARDINE SALAD SANDWICH
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the sardines, celery, red onion, mayonnaise, dill, lemon juice, lemon zest, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl. Mash well with a fork.
- Sandwich the sardine salad between the bread slices along with the lettuce, tomato, cucumber and sprouts.
HOME-CURED SARDINE, POTATO AND EGG SALAD
Provided by Melissa Clark
Categories salads and dressings, side dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Rinse sardines and dry well. Line a baking pan with a double layer of paper towels. Place a rack in pan and arrange sardines on top. Sprinkle liberally with salt, coating fish completely. Flip fish (some of the salt will fall off) and salt the other side. Refrigerate for 36 to 48 hours, turning fish and adding more salt every 8 to 12 hours. The fish should feel firm and waxy. Rinse well.
- Using a sharp knife, fillet sardines, starting just behind the gills and going down to the tail; use a back-and-forth wiggling motion and keep knife as close to bones as possible. Cover fillets with water and let soak, changing water 3 or 4 times, until most of the salt is gone, about 1 hour. Drain well.
- Meanwhile, fill a large bowl with water and ice. Heat oil in a large skillet and add onions, garlic and bay leaf. Sauté over medium heat until onion is translucent, about 5 minutes. Add vinegar, sugar and red pepper flakes and bring to a simmer. Simmer for 5 minutes, then transfer to a metal bowl. Place bowl in ice water and stir until vinegar mixture is cool. Add sardines and let rest for 1 hour at room temperature or up to 2 days in the refrigerator.
- To prepare potatoes, heat oven to 350 degrees. Lay potato slices in a 9-by-13-inch baking pan. Whisk together remaining ingredients, pour them over potatoes and cover with foil. Bake until potatoes are tender, about 40 minutes. Uncover and let cool.
- To serve, arrange potatoes, then hard-cooked eggs on a serving platter. Remove sardines from marinade and lay them on top, followed by capers. Sprinkle with lemon juice and olive oil, and season with salt and pepper to taste.
Nutrition Facts : @context http, Calories 519, UnsaturatedFat 32 grams, Carbohydrate 31 grams, Fat 39 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 663 milligrams, Sugar 5 grams, TransFat 0 grams
MEDITERRANEAN SARDINE SALAD
A superhealthy salad that's full of intense flavours with oily fish, olives and capers
Provided by Good Food team
Categories Lunch, Main course
Time 15m
Yield Serves 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 140 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium
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