Spicy Sardine Dip Recipes
PâTé DE SARDINE
I swap out liver for briny sardines in this fast and easy, but still fancy, appetizer. I adore canned sardines. In fact, I'd say I am a connoisseur of the form, with favorite brands from the United States, France, Portugal, and Spain. I enjoy them right out of the can most of the time, but this pâté is my absolute favorite way to consume them. If you happen to drop by my place for hors d'ouvres, odds are, I'll serve this stuff with thin baguette toasts for dipping. If it's fancy, we'll spread instead. Tightly wrapped, the pâté will keep for about 5 days. It doesn't freeze well, though, so...don't do that. This recipe first appeared in EveryDayCookPhoto by Lynne Calamia
Provided by Sarah Chanin
Categories Appetizers
Time 1h10m
Number Of Ingredients 5
Steps:
- Dump the sardines and their oil in the bowl of a food processor, along with the butter, shallot, and lemon juice, and process until smooth. Add 2 tablespoons of the herbs and pulse 2 or 3 times.
- Pack the pâté into a small ramekin (or back into the sardine cans). Smooth with a spatula, then top with the remaining 1 tablespoon hers. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to firm the texture.
FRIED SARDINES WITH SPICY DIPPING SAUCE AND FRIED HERBS
Steps:
- For the sauce: In a food processor, combine the sour cream, yogurt, chiles, honey, parsley, salt, lime juice and black pepper, and process until blended and mostly smooth. Taste and season with more salt and pepper if needed. Set aside in the refrigerator until ready to serve.
- For the sardines: Rinse the sardines and pat dry. Place the flour in a bowl and season it with salt and pepper. In a small bowl, beat the eggs with 1 tablespoon water. Place the breadcrumbs in another bowl. Add 2 to 3 sardines to the flour and toss until lightly coated. Shake off the excess flour. Dip the sardines in the egg mixture, then in the breadcrumbs to coat. Place the breaded sardines on a wire rack. Repeat this process for the remaining sardines.
- Heat 1/2 cup of the oil in a heavy-bottomed frying pan or cast-iron skillet over medium heat. In batches, fry the sardines in one layer, until golden brown, 3 to 4 minutes. Flip and fry on the other side until cooked through, about 3 minutes. Place the fried sardines on paper towels and season with salt. Repeat for the remaining sardines, adding more oil to the pan if needed.
- Heat the remaining 2 tablespoons oil in a small skillet over medium heat. Fry the capers and parsley until crisped, about 1 minute.
- Plate the sardines and top with some of the chile sauce and fried capers and parsley. Serve with the remaining chile sauce on the side and some lemon wedges.
SPICY SARDINE DIP
A tiny bit of my Portugese heritage all jacked up with American ingredients. When we were kids, my Dad would gather us kids around and we would share a bowl of this nutty goodness, even though it grossed my Mom out. Now I eat this thinking of Dad, all while grossing my DH out!!
Provided by MrsKnox2016
Categories Lunch/Snacks
Time 5m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Open and drain liquid from sardines. Place in bowl and mash with the back of a fork.
- Add mayo, mustard and hot sauce and combine well.
- Serve immediately with crackers.
- **If your grocery store has them, purchase sardines canned in hot sauce to save yourself a step. Just add the mayo and mustard and serve!
- **Per a review, I realized that the mayo/miracle whip may be a bit high for everyone's preferences. I typed it in as a range to better meet so since it's more a matter of your taste in consistency.
Nutrition Facts : Calories 318.4, Fat 19.7, SaturatedFat 2.3, Cholesterol 124.6, Sodium 2133.5, Carbohydrate 10.3, Fiber 4.1, Sugar 2.1, Protein 26.6
SARDINE DIP
Sardine Dip: a quick and tasty appetizer. You will be surprised how much your guests love this dip. Always a hit!
Provided by Belgian Foodie
Categories Appetizer
Time 5m
Number Of Ingredients 5
Steps:
- Mix the sardines (with the olive oil from the cans) and the cream cheese together in a bowl.
- Chop the shallot finely and put 3/4 of it into the bowl. Add the lemon juice, salt and pepper.
- Taste and adjust the seasoning (lemon juice, salt, pepper and/or even shallots).
- Put the dip into a clean bowl, if necessary. Decorate the top with the parsley and the rest of the shallots. Serve with bread/ crackers, fresh vegetables, etc.
- Bon appétit!
Nutrition Facts : Calories 255 kcal, Carbohydrate 4 g, Protein 12 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 112 mg, Sodium 307 mg, Fiber 0.1 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving
SAUCY SARDINE DIP
Make and share this Saucy Sardine Dip recipe from Food.com.
Provided by Shirl J 831
Categories Vegetable
Time 5m
Yield 1 cups of dip, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mash the skinned sardine fillets with a fork and blend in the sour cream and mayonnaise, blending well.
- Add the rest of the ingredients and blend well.
- Cover and chill.
- SUGGESTED DIPPERS: Broccoli, Cabbage, Cherry Tomatoes, Carrots, Pita Triangles, Cocktail Rye.
- Bread, Water Crackers.
Nutrition Facts : Calories 111.9, Fat 11.4, SaturatedFat 6.6, Cholesterol 29.9, Sodium 46.8, Carbohydrate 1.9, Fiber 0.1, Sugar 2.1, Protein 1.2
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