Smoked Sardine Brandade Recipes

SMOKED-SARDINE BRANDADE

A meal in Provence: Swapping out the salt cod for sardines turns this classic into a sea-friendly starter.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 8

Smoked-Sardine Brandade image

Steps:

In a medium saucepan, cover potatoes and garlic with water and season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, 8 to 10 minutes. Drain, reserving 1 cup cooking water, and return to pan.
Add sardines and their oil. Whisk mixture until combined, then gradually whisk in oil. Add reserved cooking liquid to adjust consistency. Stir in lemon zest and juice and season to taste with cayenne.
Preheat broiler. Brush bread with oil and toast until golden brown and crispy, 1 to 2 minutes. Serve warm with brandade.

Nutrition Facts : Calories 264 g, Cholesterol 43 g, Fat 11 g, Fiber 4 g, Protein 13 g, SaturatedFat 1 g, Sodium 297 g

Ingredients

1/2 pound russet potatoes, peeled and cut into 1-inch chunks
2 garlic cloves, peeled
Coarse salt
1 (4.25-ounce) can smoked Pacific sardines, packed in olive oil
2 tablespoons extra-virgin olive oil, plus more for brushing
Finely grated zest of 1 lemon, plus 1 tablespoon lemon juice
Pinch cayenne pepper
1 small loaf crusty multigrain bread, sliced

SMOKED SARDINES RILLETTES

Canned smoked sardines are easy to come by, and if you eat fish (especially if you are trying to find ways to eat more fatty fish because of their high omega-3 values), they should be a staple in your pantry. Look for Pacific sardines, which are a Best Choice on the Monterey Aquarium Seafood Watch list. (Atlantic and Mediterranean are poor choices.) Like the other rillettes posted on this week's Recipes for Health, you can use these as a spread for bread or crackers, or as a filling for peppers or endive leaves or cherry tomatoes. The rillettes also go well with lentils, like the smoked trout rillettes featured earlier this week. The crème fraîche is optional but recommended (you could substitute olive oil or yogurt); I like the way it loosens and enriches the mixture.

Provided by Martha Rose Shulman

Categories brunch, dinner, lunch, snack, dips and spreads

Time 20m

Yield About 1 cup, serving 6

Number Of Ingredients 7

Smoked Sardines Rillettes image

Steps:

In a medium bowl, break up sardines and mash with fork. Work in olive oil, yogurt and crème fraîche. Work in lemon juice and stir in minced chives and pepper. Refrigerate for 1 hour or longer. Allow to soften for 30 minutes before serving.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 94 milligrams, Sugar 1 gram

Ingredients

6 ounces (usually 2 cans) smoked sardines in olive oil, drained and filleted
2 tablespoons extra virgin olive oil
4 tablespoons plain Greek yogurt
1 tablespoon crème fraîche (optional; can substitute yogurt or olive oil)
1 to 2 tablespoons fresh lemon juice (to taste)
1 to 2 tablespoons minced chives (to taste)
Freshly ground pepper

BRANDADE

There are certain things that if I see on a menu, I will almost always order them, and brandade is one of those things. This amazing dish from the south of France can be made many different ways, but it's usually some sort of combination of salt cod, potato, garlic, and olive oil. This should always be baked and eaten piping hot, ideally with some homemade crostini.

Provided by Chef John

Categories Appetizers and Snacks Seafood

Time P1DT1h20m

Yield 24

Number Of Ingredients 12

Brandade image

Steps:

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking dish and set dish on a baking sheet.
Rinse salt cod under cold water, transfer to a sealable container and cover with several inches of cold water. Soak cod in the refrigerator, changing the water every few hours, for 24 to 36 hours. Remove cod from water and cut into evenly-sized pieces.
Stir cod, milk, thyme, bay leaves, and cayenne pepper together in a pot over medium-high heat. Cook until fish begins to flake; 7 to 15 minutes. Remove from heat and strain; reserve cooking liquid and transfer fish to a bowl.
Place potatoes and garlic in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
Mash cod, a few splashes reserved cooking liquid, and lemon zest together in a bowl. Pour in remaining reserved cooking liquid and potatoes; mash until desired consistency is reached. Stir in 1/2 of the olive oil, lemon juice, and black pepper until smooth. Add remaining olive oil and blend until smooth. Season with salt. Pour mixture into prepared baking dish. Spread creme fraiche over the top and score the top with a spoon to create a crisscross surface.
Bake in the preheated oven until browned and bubbling, about 20 minutes

Nutrition Facts : Calories 104.9 calories, Carbohydrate 4.7 g, Cholesterol 31.1 mg, Fat 3.5 g, Fiber 0.4 g, Protein 12.9 g, SaturatedFat 0.9 g, Sodium 1337 mg, Sugar 0.7 g

Ingredients

1 pound salted cod fish
1 ½ cups whole milk
6 sprigs fresh thyme
2 bay leaves
1 pinch cayenne pepper
1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks
8 large cloves garlic, halved
1 teaspoon lemon zest
¼ cup extra-virgin olive oil, divided
½ lemon, juiced
1 pinch freshly ground black pepper
1 tablespoon creme fraiche

SMOKED SARDINE SALAD

Categories Salad

Yield serves 4

Number Of Ingredients 8

Smoked Sardine Salad image

Steps:

Toss the red onion, lemon slices, capers, chopped egg, and sardines in a large bowl. Drizzle the vinegar over the salad, sprinkle on the parsley, and toss gently to combine without further breaking up the sardine pieces.
Mound the salad on a platter, surrounded by the toasts.

Ingredients

1 small red onion, thinly sliced
1/4 lemon, peeled and very thinly sliced
2 tablespoons drained capers
1 large hard-boiled egg, quartered or roughly chopped
Two 3.7-ounce cans smoked sardines in olive oil, drained, cut into bite-sized pieces
1 tablespoon red-wine vinegar
1 tablespoon chopped fresh Italian parsley
Toast points or toasted ciabatta slices, for serving

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Spicy Sardine Salad Sandwich. Take canned sardines, add a touch of mayo, scallions, capers, celery, and herbs, plus a squeeze of lemon and you have a fresh and healthy take on the classic tuna salad.
Greek Salad with Sardines. The thing we love most about this “salad” is that it feels more like a snack plate: Toss some blocks of feta, sliced tomatoes, cucumbers, and red onions, olives, peppers, and sardines on a plate and call it lunch.
Sardine Rice Bowl. This simple rice bowl can totally be customized based on what you have on hand. Swap the white rice for brown rice, quinoa, farro, or cauliflower rice, add leftover roasted vegetables if you have them, and try hot sauce or Sriracha if you don’t have red pepper flakes.
Cilantro-Lime Sardine Salad in Avocado Halves. This simple salad of sardines, mayo, fresh cilantro, and lime juice is great in a sandwich or scooped on top of greens, but it’s especially nice stuffed into avocado halves.
Sardine Fish Cakes. These cakes are the perfect introduction to sardines if you’re on the fence about them. They’re similar in flavor and texture to crab cakes but are a whole lot more budget- and pantry-friendly.
Mediterranean Sardine Pasta with Lemon, Capers, and Chili Flakes. Tossing sardines into pasta adds protein to every twirl and makes for a much more satisfying dinner.
Smoked Sardine Toasts with Lemon Mayo and Fennel Salad. Think canned fish for dinner and you probably don’t think of something as fancy-looking as these toasts.
Instant Pot Spanish Rice with Sardines in Tomato Sauce. If you’re someone who could easily eat a bowl of rice as a meal, make this simple recipe ASAP.
Mediterranean Sardine Puttanesca. Need a clever weeknight dinner recipe to use up your canned sardines? Whip up this delicious Mediterranean Sardine Puttanesca using Ocean’s latest line of tinned fish!

Smoked Sardine Brandade Recipes

SMOKED-SARDINE BRANDADE

A meal in Provence: Swapping out the salt cod for sardines turns this classic into a sea-friendly starter.

SMOKED SARDINES RILLETTES

BRANDADE

SMOKED SARDINE SALAD

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