Growing up, my dad's favorite snack was a can of sardines. I was reminded of this when a woman I haven't talked to since I was in elementary school was remembering my family. Sardines and my dad were linked in her memory.
While traveling in Croatia last summer I rediscovered sardines. Tins of sardines packed in lemon, good olive oil or spicy peppers where a daily treat for us. Add a loaf of bread and some veggies from the market, and a bottle of local wine was a meal worthy of the beautiful country.
Don't be afraid of those tins of sardines. They are not too fishy and are ready to eat.
1. Toss a tin of lemon sardines with some hot pasta, a tablespoon of capers and some chopped parsley.
2. Combine a few chopped boiled eggs with some spicy sardines and serve on good country style bread.
3. Exchange the sardines in good olive for the tuna in a Salad Nicoise.
Here is an early Father's Day entry. I have found a very odd (and untried) recipe for my dad. I found it on Gourmet. It combines his two favorite things; sardines and pickled beets. Tell me how it is, if you are brave enough to try it.
Beet and Sardine Salad
1/2 cup sour cream
1 tablespoon bottled horseradish (not drained)
2 tablespoons chopped fresh dill
1 (16-oz) jar pickled sliced beets, drained and chopped into cubes
1 tablespoon vegetable oil
1 (3 3/4- to 4 3/8-oz) can sardines in oil, drained
Stir together sour cream, horseradish, dill, and salt to taste. Toss beets with oil and salt to taste. Serve sardines on top of beets with sour cream mixture.
Don't forget a breath mint when you are done!