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
CRUSHED BABY POTATOES WITH SARDINES, CELERY AND DILL
Boiled potatoes are great to keep on hand for out-of-hand snacking and as a quick addition to things like a skillet full of chicken fat or a midday lunch salad, but also excellent as a foil for rich, fatty, tinned fish. In this recipe from "Nothing Fancy" (Clarkson Potter, 2019), the potatoes are crushed because it allows the chunkiness (which lends texture) to coexist with the more broken-up pieces (which lends creaminess). Plus, those exposed craggy edges are here for maximum lemony, scalliony, salty dressing absorption.
Provided by Alison Roman
Categories weekday, seafood, vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Boil the potatoes in salted water until they're completely tender, 10 to 15 minutes, depending on size of the potato. Drain and let sit about 10 minutes or so, until they're cool enough to crush with your hands or another implement.
- Meanwhile, combine the olive oil, 1/4 cup dill, 2 tablespoons lemon juice, lemon zest and half the scallions in a small bowl; season with salt and pepper and more lemon juice to taste, as needed.
- Scatter the potatoes and celery on a large serving platter or in a bowl and season with salt and pepper. Spoon the olive oil mixture over.
- Top with the celery leaves, remaining scallions, more dill and more black pepper. Serve with sardines or anchovies alongside or scattered over the top, if desired.
GRILLED HARISSA SARDINES WITH FENNEL & POTATO SALAD
Pair sardines with harissa to make this fabulous summer salad with fennel, olives and new potatoes. The freshness of the fennel really balances the richness of the fish
Provided by Diana Henry
Categories Dinner, Lunch
Time 50m
Number Of Ingredients 10
Steps:
- Cook the potatoes in boiling salted water until tender, about 15-20 mins. While they're cooking, remove any tough outer leaves from the fennel and trim the tops, keeping any feathery fronds. Halve lengthways and remove the little hard core from each piece and discard. Cut the fennel into very fine slices using a mandoline or a sharp knife. Put them in a bowl and squeeze over the lemon juice. When the potatoes are tender, drain well and toss with the fennel, olives, extra virgin olive oil, some seasoning and the reserved fronds.
- If the sardines haven't been scaled, remove by hand under running water, then wash out traces of blood from the inside and dry with kitchen paper.
- Heat the grill. Mix the oil with the harissa (see our recipe). Put the sardines on a grill tray covered with foil. Brush them with the harissa oil (on both sides), season with salt and put under a very hot grill and cook for 4-5 mins each side, or until cooked through. Pour over the lemon juice and scatter with the parsley. Serve on the fennel and potato salad with wedges of lemon for squeezing over.
Nutrition Facts : Calories 502 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.8 milligram of sodium
OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
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