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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