Quoting Dave Drum to Jim Weller <=-

Title: Sardine Salad
2 tb Fine chopped red onion or
- shallot
1 ts Grated lemon zes
+=PLUS=+
3 tb Lemon juice; more as needed
Salt
8 oz (2 tins) sardines packed in
- olive oil
1 tb Dijon mustard
1 lg Celery rib; fine chopped
Black pepper
2 tb Capers or cornichons or
- chopped pepperoncini (opt)
1/4 c Dill or parsley leaves and
- tender stems; chop'd (opt)
By: Ali Slagle
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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JIM WELLER wrote to DAVE DRUM <=-

Title: Sardine Salad
2 tb Fine chopped red onion or
- shallot
1/4 c Dill or parsley leaves and
- tender stems; chop'd (opt)
By: Ali Slagle
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.

From the pre-ramble accompanying the recipe: For a vivid take on lunchtime tuna salad, use oil-rich sardines and skip the mayonnaise. Emulsifying
the deeply seasoned oil from the sardine tin with lemon juice and mustard makes the salad creamy like mayonnaise does but with flavors that are
more intense and pronounced. Add any of the sharp, crunchy, fresh pops
you like in your tuna or whitefish salad, such as capers, cornichons,
pickled peppers or herbs, and eat this sardine salad over greens, on a
bagel or English muffin, or between two slices of toast.

https://cooking.nytimes.com/recipes/1023320-sardine-salad

There is also a nice pixture of her finished product - which looks
pretty loose to me.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sardines on Toast
Categories: Bread, Fish, Condiments, Sardines
Yield: 2 Servings

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sardines w/Sun-Dried Tomato & Capers
Categories: Seafood, Vegetables, Herbs, Chilies
Yield: 1 serving

3 3/4 oz Tin olive oil packed sardines
- drained
1/2 Fresh lemon
pn Salt & ground black pepper
1/4 ts Cayenne pepper
1/2 ts Dried oregano
1/2 ts Dried thyme
pn Crushed red pepper flakes
2 cl Garlic; chopped
2 tb Chopped sun-dried tomatoes
1 tb Capers

Place the sardines on a small plate. Squeeze the lemon
half over the sardines; season with salt, black pepper,
cayenne pepper, oregano, thyme, and crushed red pepper
flakes. Scatter the garlic, sun-dried tomatoes, and
capers over the mixture.

RECIPE FROM: https://www.allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... I tasted a grapefruit beer once and it terrified me to the core.
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