The good side of the latest viral fad is that there are people who discover that what they had abandoned in the pantry can become a , or a pâté that solves the problem with a good piece of toast. The less good side – there is always some –: videos where someone opens the can with a dramatic gesture, sometimes indoors and without thinking about what happens to the remains of burnt paper that stick to the fish.
Restrictive diets have also become popular where this food is only eaten three days a week; perfect for making friends with all the cats in the neighborhood, or recipes that drown the flavor of the fish under an avalanche of ingredients so that “it doesn’t show too much.”
In any case, we celebrate the trend because it is affordable, nutritious and allows us to eat delicious food in a few minutes: here are ten spreads, spreads, pastas and other quick recipes with canned sardines to celebrate that, for this time, the trend on networks is; at least in part, sensible.
Fennel is not the most popular vegetable in the universe, probably because we have not been taught how to cook with it. Sauteed has a honeyed texture and a slightly sweet flavor, perfect to combine with a more intense flavor such as canned sardines. A touch of butter and lemon finishes the game.
Baked sardines and tomatoes toast
This sardine toast is perfect as an appetizer, but it can be transformed into dinner by accompanying it with a green salad. For four people, heat the oven grill to maximum, spread 500 grams of cherry tomatoes with oil, salt them and put them on a tray lined with baking paper. Bake for about five to 10 minutes or until they begin to soften and break down. While they are cooking, sauté two cloves of garlic with two tablespoons of butter in a frying pan until lightly browned. Add two tablespoons of parsley and remove from heat. Spread four slices of toasted bread with the garlic butter, discarding it. Spread the tomatoes on top and 150 grams of drained sardines in oil. Sprinkle with more parsley and serve.
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Three quick dishes with canned fish
Mix 125 grams of creamed butter, a can of drained sardines in oil, a little roasted garlic – if you haven’t always remembered you can do it in a quick version -, lemon zest and juice to taste, salt and pepper. Mix everything well and, if you are going to drink it at room temperature, let it sit for a while so that the flavors mix. You can put it on toast with a couple of poached eggs, mix it with cooked pasta or rice or flavor stews, grilled meats or steamed fish.
Express sardine, tomato and bread soup
Fancy a warm, comforting soup? You can make it in a very short time if you have a can of sardines: you just have to fry half an onion and a tomato in a saucepan, add about 300 ml of vegetable or fish broth, the sardines well drained and crumbled without scales or bones and bring everything to a boil. Serve in a bowl or deep plate on two or three slices of toasted bread and season to taste. It can also be made with angel hair noodles, or give it an Asian flair by changing the bread for instant wheat or rice noodles: all you have to do is accompany it with cilantro and chopped red onion, a wedge of lime to squeeze and a few drops of sriracha.
An alternative to tuna in the Russian salad
Whatever your favorite Russian salad is ––, sardines can be part of it. They work well in the , but here we still like them better when combined with the crunchy and acidic touch that the pickles provide. We don’t know what they will think of our idea but as long as we make them at home I guess everyone will be happy.
Sardine sandwich with chives
In Cantabria it is prepared with needles, but it can also be made with sardines. Basically it’s about opening the can, pouring a little of the oil on the bread, putting chopped or feather-cut onion on top – very finely – and that’s it. A few drops of vinegar or Tabasco are optional but highly recommended, and it does not increase the difficulty much either. You can use a rustic bar, ciabatta or mollete, as long as it is capable of collecting the sardines, onion and juice, it works.
Hummus and other vegetable or legume spreads
The bones of canned sardines soften during the cooking process, making them a perfect ingredient for transforming them into pâtés, spreads and other dishes with a creamy consistency. Crushed in they will give it flavor and texture – if they contain salt, keep that in mind when you are going to season it –, but they are very well balanced. Simply with a jar of roasted peppers, a handful of walnuts and some aromatic herbs you will get a delicious cream, ideal both as an appetizer and with short or long pasta.
Con o
Country, Spanish, summer salad – although in this advanced spring in which we are living it also makes perfect sense – or potato salad. Different names that lead us to the same dish prepared with a base of potatoes cooked with vegetables, a generous dressing based on oil and vinegar and some good quality protein to top it off; usually eggs and/or some canned fish where our protagonists today fit perfectly.
Even easier? Pour the juice from a can of pickled sardines – and a little more oil, just in case – over some dressed potatoes still hot, so that the potatoes absorb the dressing and the onion loses a little strength. When they are at room temperature, add the fish, a little chopped fresh parsley, adjust the seasoning and ready to enjoy.
In stuffed (or unstuffed) eggs
The or the quark cheese. They all serve to form a mortar with the cooked yolks, creating endless possibilities. Sardines are great with some chopped olives – they can be stuffed with anchovies – or a tapenade of black olives, some pickles or capers to give a touch of acidity and some spicy sauce if you like it. If you’re too lazy to empty and mix the eggs, you can always mix them with whatever. In both cases they will look like a party dish if you top them with a small sardine and a touch of color in the form of chopped parsley, a splash of sauce, sesame, paprika or whatever you have on hand.
In pasta salad
Short pasta + raw or cooked vegetables + protein + a good dressing + optional toppings result in a very attractive dish that accepts as many variations as your refrigerator and pantry offer. Although they are not exactly a combo that requires having gone through a haute cuisine school, they have their trick: .
And the best sardines in the supermarket are…
As we have just seen, we can make these canned blue fish shine from appetizers to complete dishes: to reach nirvana sardinil We just need to know which ones we should buy when we go to the supermarket. The expert Paola Fornasaro, owner of the specialized store in Barcelona; He tasted, commented and rated eight brands: if you want to see his verdict, watch the video below.
05:24
What is the best brand of sardines in oil?
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