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Can of Sardines Recipe

Can of Sardines Recipe

Sardines in oil are the star of our cupboards and we love them in their simplest version, mashed with a little butter on toast. We forget that it also lends itself to more sophisticated recipes.

10 recipes with a can of sardines in oil

Small and clever, the sardine has many other advantages than its size… in particular the fact that it keeps its flavours in the can for years! How does it work? A cute tin can, small fish squeezed inside, and a possibly perfumed oil in the middle. The sardines soak in, the flesh soaks in and the oil preserves: in other words, a winning team every time, for all tastes, to be cooked as an ingredient full of ideas! Here are 10 delicious sardine recipes:

The recipe for the sardine pesto quiche

Preheat the oven to 350 °F. In a salad bowl, mix 3 eggs, 30 cl of whole milk, 100 g of diced dried tomatoes, 75 g of parmesan, and 2 tbsp of pesto. Season with salt and pepper. Spread 250 g of puff pastry in a buttered and floured pie tin. Pour the mixture over the pastry and top with 300 g of sardine fillets. Place in the oven for 45 minutes.

The recipe for faux tartare of sardines

Dice 400 g of drained sardine fillets, ½ cucumber, ½ pepper, 2 fresh onions, 8 tomatoes and ½ lemon preserved with salt. Mix in a bowl with 2 tbsp. olive oil and the juice of ½ lemon. Season and chill until ready to serve. Enjoy with a few leaves of mesclun.

Recipe for pea and sardine samosa

Recipe for pea and sardine samosa

In an oiled frying pan, fry 2 chopped onions with 1 pinch of curry powder. Add 1 large diced cooked potato, 100 g cooked peas and 150 g crushed sardine fillets. Mix well and remove from the heat. Cut 8 sheets of brick pastry in half and oil them. To fill them, fold the rounded edge towards the straight edge and place 1 tbsp. of sardine mixture at one end. Fold into a triangle shape. Proceed in the same way with the other sheets of bricks. Bake for 12 to 15 minutes in a preheated oven at 400 °F.

The recipe for mozzarella, almond and sardine cake

In a salad bowl, beat 3 eggs with 150 g of flour, 1 sachet of yeast, 15 cl of milk and 2 tbsp of oil. Add salt and pepper. Add 2 balls of mozzarella cheese cut into cubes, 200 g of drained sardine fillets, 1 pepper cut into cubes, 2 tbsp. smoked almonds and 2 tbsp. chopped basil. Pour into a well-oiled cake tin and bake for 45 minutes.

The recipe for fried sardines

Drain 400 g of sardine fillets. Flour them without breaking them, dip them in 2 beaten eggs, then in breadcrumbs to bread them. Brown them in a well-oiled pan. Serve with a tartar sauce.

The recipe for fried sardines

Recipe for smoked salmon and sardine aumôniere

Drain 150 g of sardine fillets. Crush them with a fork, 100 g of fromage frais and 2 tbsp. of chopped dill. Season and spread this mixture over 4 slices of smoked salmon. Fold the salmon slices into aumônières and hold them closed with toothpicks, or tie them with sprigs of chives. Serve as a starter with a salad.

Recipe for peanut and sardine rillettes

In a deep dish, mash 200 g of drained sardine fillets with a fork. Mix them with 150 g of peanut butter. Add 8 sprigs of coriander, rinsed and finely chopped. Add 1 dash of lime juice. Season with salt and pepper. Enjoy as an aperitif with toast.

Recipe for sardine puff pastry

In a shallow dish, mix 200 g of drained sardine fillets and 100 g of black tapenade. Spread this mixture on a rectangular puff pastry. Roll the pastry up. Cut it into slices and bake the snails for 20 to 25 minutes in a preheated oven at 350 °F.

Can of Sardines Recipe

The recipe for the fine sardine pie

Preheat the oven to 400 °F. Unroll 250 g of puff pastry on the baking tray covered with baking paper. Prick the pastry with a fork and spread 25 cl of tomato purée on the pastry. Place the drained fillets from a tin of sardines and 1 goat’s cheese log cut into slices. Sprinkle with dried oregano and bake for 35 to 40 minutes. Serve warm or hot.

The recipe for 3-flavour sardine surprise bread

Crush 300 g of sardine fillets in oil in a deep dish. Mix one third with 2 tbsp. grainy mustard and 1 tbsp. chopped tarragon. A second third with 75 g of feta cheese and 1 tbsp. of chopped basil. And the rest with 75 g of Roquefort cheese and 1 tbsp. of chopped chives. Spread 3 slices of polar bread generously with these mixtures. Cover each disc with another disc to form the sandwiches and place them on top of each other. Place them on a flat plate. Cover with plastic wrap and keep in a cool place. Cut into quarters or sixes just before serving.

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