Subj : sardine salad
To : DAVE DRUM
From : JIM WELLER
Date : Sat Aug 13 2022 18:54:00
-=> Quoting Dave Drum to Jim Weller <=-
DD> Title: Sardine Salad
DD> 2 tb Fine chopped red onion or
DD> - shallot
DD> 1 ts Grated lemon zes
DD> +=PLUS=+
DD> 3 tb Lemon juice; more as needed
DD> Salt
DD> 8 oz (2 tins) sardines packed in
DD> - olive oil
DD> 1 tb Dijon mustard
DD> 1 lg Celery rib; fine chopped
DD> Black pepper
DD> 2 tb Capers or cornichons or
DD> - chopped pepperoncini (opt)
DD> 1/4 c Dill or parsley leaves and
DD> - tender stems; chop'd (opt)
DD> By: Ali Slagle
DD> RECIPE FROM:
https://cooking.nytimes.com
Most meat and fish salads that end up as sandwich fillings are bound
with mayo but olive oil and lemon juice plus mustard instead of egg
as an emulsifier makes for a fine dressing too.
Horseradish or chopped up dill pickles make nice sardine salad
additions as well as all her various tasty add-ins.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sardines on Toast
Categories: Bread, Fish, Condiments, Sardines
Yield: 2 Servings
3 1/2 oz can sardines
4 sl country bread
1 tb Dijon mustard
Olive oil
2 ts Chopped fresh dill
Salt
Lemon wedges
Preheat broiler. Remove sardines from the can, keeping them whole.
Drain on paper towels.
Toast the bread well on one side, then lightly on the other.
Spread the lightly toasted side with mustard. Arrange the sardines
on top, then drizzle with olive oil. Place on a baking sheet and
broil until the sardines are hot, about 1 minute.
Sprinkle with dill and a little salt. Add a good squeeze of lemon
juice and serve.
Serve with a frisee or arugula salad.
Adapted from "Bones: Recipes, History & Lore," by Jennifer McLagan
From: Shantihhh To: Gastronomique@yahoo
MMMMM
Cheers
Jim
... Toast ... some genius looked at bread and said. "Cook it again!"
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