Sardine Tapas Recipes

Steps:

• Heat oil in skillet.
• Toss sardines in flour.
• Place in pan and cook until golden brown and cooked through.
• Remove from pan, drain, and sprinkle with salt.
• Serve with lemon wedges.

Steps:

• Make the tomato mayonnaise:
• Preheat oven to 500°F. Toss tomatoes with oil on a rimmed baking sheet to coat. Roast until skin is blackened and tomatoes are very soft, 20-25 minutes. Pass tomatoes through finest disk of a food mill or a coarse-mesh sieve into a small saucepan; season with salt. Bring to a simmer over medium-low heat, stirring often, and cook until you have about 1/2 cup tomato purée. Let cool.
• Meanwhile, toast fenugreek, cumin, and peppercorns in a dry small skillet over medium heat, tossing often, until fragrant. Let cool and finely grind in spice mill or with mortar and pestle.
• Mix tomato purée, spice mixture, and mayonnaise in a bowl; season with salt.
• Assemble the toasts:
• Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Brush both sides of bread with 2 Tbsp. oil total and grill until lightly charred, about 2 minutes per side.
• Toss fennel, dill, parsley, lemon juice, and remaining 1 Tbsp. oil in a medium bowl; season with salt. Spread tomato mayonnaise over toast and top each with a few sardines and some fennel salad.
• Do Ahead
• Tomato mayonnaise can be made 5 days ahead. Cover and chill.

Steps:

• Heat the olive oil in a frying pan, then sizzle the garlic clove and red chilli. Add the lemon zest.
• Add the sardines and heat through for a few mins until warm.
• Toast the brown bread. Stir the parsley into the sardines, add a squeeze of lemon juice, then divide between the toast and serve.

Steps:

• Cut the eggs in half lengthwise and scoop out the yolks.
• Mash the yolks with the onions, ketchup, mayonnaise and sardines.
• Stuff the whites with the yolk mixture.
• Arrange the pimientos on top.
• Might look nice arranged on lettuce leaves.

Steps:

• Pat sardines dry and season on both sides with salt and pepper. Heat 2 tablespoons of the oil over medium-high heat in a large, heavy skillet and add sardines. Cook on one side for about 2 1/2 minutes, flip over and cook on the other side for another 2 1/2 minutes, or until flesh is opaque and flakes when poked with a fork. Add 2 tablespoons of the vinegar, toss together and scrape bottom of pan with a spoon to deglaze. Remove from heat and transfer to a ceramic baking dish.
• In a mortar and pestle, mash together garlic, a generous pinch of salt, saffron and ginger.
• Heat remaining olive oil over medium heat in the skillet in which you cooked the sardines and add onions and pinch of salt. Cook, stirring, until onions are tender, about 5 minutes. Add garlic mix, coriander seeds and bay leaves and continue to cook, stirring often, until onions are very soft but not browned (add a little salt if they begin to stick), another 3 to 5 minutes. Stir in remaining vinegar and turn heat to medium low. Simmer for another 5 minutes. Season to taste with salt and pepper and add to dish with sardines. Toss together gently.
• Top sardines with lemon slices. Cover dish and refrigerate for at least 1 hour (as long as overnight). Before serving, sprinkle with parsley.

Steps:

• Toast the bread under a broiler (on both sides) or in the toaster.
• While the toast is still warm, immediately rub it (aggressively!) with the cut side of the garlic clove, then spread toast generously with butter. Top butter with tomato slices and lightly salt them.
• Top tomatoes with sardines and then onion slices. Drizzle with olive oil and lemon juice, then season with more salt and pepper. Garnish with basil if you like and serve immediately.