I love sardines, but hubby doesn't so I eat 'em when he's not around. I mean really, what a sook :-) I used to eat these often in my childhood, and I really liked the ones in tomato sauce. Yep, I know, ironic since I'm not a huge tomato fan. I also used to love those tiny lambs' tongues that came in a can. I was the only one of the four siblings who ate such things. My sister was a vegetarian when she came out of the womb, and still is, all these years later.
This recipe is from The Artists' and Writers' Cookbook, edited by Natalie Eve Garrett. Simon Rich is the author of this one; no idea who he is. I think I've mentioned before that I don't know any of the afore-mentioned artists and writers, so it's all a bit Greek to me. And the recipes are ... well, odd to say the least. Oh, I see now: he is a writer of humour, short stories and novels. Well, I guess this 'recipe' was a bit of a joke, though he swears he loved it when his grandparents made it for him.
|"you shall have a fishy on a little dishy" La la la ...|
1 English muffin (I used wholemeal)
a dollop of mustard (I used homemade whole grain), to taste
1 can of sardines (he used King Oscar), in extra virgin olive oil
1 red/Spanish onion, finely chopped - but you won't need much
a wee bit of ground black pepper and a small squeeze of lemon juice - optional - my idea
a sprinkle of fresh parsley and chives, finely chopped (optional, also my idea)
Toast the muffin
Spread mustard (sparingly unless you love it) over both halves
Lay the sardines over the mustard
Now throw on the onion (and add the pepper and lemon juice if using), then sprinkle greenly with parsley and chives
Simon says (ha ha) that his tin of sardines holds 12 little fishies; I used Spanish organic sardines (120g./4 oz) which were deliciously plump and mild in flavour and not too salty! And gave the perfect amount of fishy business
This is ideal for a quick lunch for one; you can add more herbs, or some greenery, or some preserved lemon, or radish, whatever takes your fancy. Oddly, while going through some previous posts this week, I noticed I had made a very similar dish a year ago! - sardines and preserved lemon on toast. What a co-incidence. Anyway, this is a tangy, salty, fishy brunch or lunch dish. Enjoy with a shot of vodka :-) Well, maybe not at lunchtime. And here's to the eighth year of my blog which was on 6 May!
|gather your ingredients|
|on go the mustard and plump sardines|
|sprinkle with onion and pepper and herbs|
|© Sherry M.|