You have no items in your shopping cart.

Blog posts tagged with 'sardine'

Green boats

Smoky vedges



16-24 portions 

1-2 cans Riga Gold Brisling sardines in oil with chilli pepper 
8 celery stalks 
8 oz light or reduced-fat cream cheese, room temperature 
1/2 cup sweet red bell pepper, diced 
Dash Worcestershire sauce 

In a small mixing bowl, combine cream cheese, bell pepper, Worcestershire sauce 

Add enough of the reserved sardine oil to get the mixture to a spreadable consistency. 
Stuff celery stalks with the mixture, slice each stalk into sections, top with the sardine. 
Comments (0)
Deviled egg

Sardine in egg



24 portions 

1 can RIGA GOLD smoked sardines, broken into small chunks 
1 dozen eggs 
1/2 cup light mayonnaise 
2 tsp Dijon-style mustard 
2 tsp sherry or other mild vinegar 
2 fresh scallions sliced, including whites 
1/4 tsp salt 

Place eggs in single layer in saucepan and cover with at least one inch of cold water. 
Place saucepan over high heat until just boiling. Turn heat to low, cover, and cook for one minute. 
Remove pan from heat and allow to sit off heat, covered, for 13 minutes. 
Drain water and rinse eggs in cold water for one minute to end cooking. 
Crack and peel eggs under cold running water. Pat dry with paper towels. 
Slice in half lengthwise with sharp knife and place on serving platter. 
Remove yolks to a medium mixing bowl and mash with a fork or pass through a coarse strainer. 
Add remaining ingredients and mix until desired texture is achieved. 
Spoon into a plastic zip-lock bag and cut off 1” corner. Pipe yolk mixture into halved egg whites. 
Garnish with scallions or parsley. 
Refrigerate if not serving immediately. 
Comments (0)
The Brown Sardine

The Brown Sardine

Avocado toast pales in comparison to our version.

Arrange avocado slices, 1 can of sardines, and sliced jalapeño on a piece of dark rye bread. Squeeze lime on top. Serves 2.

Comments (0)
Sardine-Dill Fish Cake

Sardine-Dill Fish Cake

These budget-friendly fish cakes stand in nicely as a light lunch or dinner when served with a salad:

Coarsely chop and boil two medium potatoes until tender. Drain and mash the potatoes. Add two cans of drained and chopped sardines, one cup of chopped spring onions, a quarter-bunch of chopped fresh dill, two tablespoons of flour, two crushed garlic cloves, two tablespoons of grated lemon peel, and one cup of panko breadcrumbs. 

Season with salt and pepper, then mix in one beaten egg. Shape the mixture into 6 (3-inch) cakes. Coat with panko breadcrumbs. 

In a nonstick frying pan, add two tablespoons of olive oil and sauté the fish cakes about three at a time, turning them over until they’re golden brown and crispy. Makes 6 cakes.

Comments (0)
Sardine Squares

Sardine Squares

Yet another reason to keep puff pastry around: so that you can throw together Sardine flatbreads in under 30 minutes. Serve them with aperitifs or cocktails:

Preheat the oven to 200°C. Thaw one eight-ounce sheet of puff pastry. Heat a tablespoon of olive oil in a small saucepan. Add half a finely diced onion and a crushed garlic clove and cook over low heat for five minutes, stirring until softened. Stir in three tablespoons of tomato purée, cook for a few minutes more, then remove from heat. 

Stir in one tablespoon of capers, three anchovies, and two chopped sardines. Roll out the thawed puff pastry and cut it into 16 little squares. Brush egg wash on each square. Place a tablespoon of the sardine mixture in the middle of each square and bake for 15 minutes. 

Garnish with quartered black olives. Makes 16 squares.

Comments (0)