Canned Sardine Tips For A Tastier Snack

Topping your pizza with canned sardines alongside onions, sweet peppers, garlic, red pepper, and arugula is a great starting point, but you can play with myriad other combos.

Be sure to drain and pat the tinned fish dry to avoid a soggy pizza base, and arrange your halved sardines in a radial pattern for the perfect fish-to-pizza ratio in every bite.

To make a sardine sandwich, add mayo, capers, celery, red onions, and a spritz of lemon to shredded sardines, spread it on bread, add some greens, and close the sandwich.

The key here is to shred the fish and finely chop the other ingredients for a well-balanced blend of flavors in every bite. Toast the sandwich on a griddle pan for a little crunch.

To make puff pastry bites, cut a rolled-out ready-to-bake puff pastry sheet into squares, and top it with tomato puree, minced sardines, garlic, onions, and capers.

Then, give it all a quick egg wash and bake for 15 minutes or until crisp and golden. You can also make puff pastry strips and roll them up with the filling for sardine pinwheels.

To make a smokey sardine paté, mix smoked sardines, cottage cheese, Greek yogurt, and lemon juice in a food processor. Optionally, add fresh herbs for some extra flavor.

Lastly, season the mixture to taste and serve it with bread, crackers, and crudités. For an eclectic plating idea that won’t require cleaning up, serve the paté in the sardine tin.

To elevate peanuts with some salty, zesty, and toasty flavors, toss them with shredded sardines, unpeeled garlic cloves, peanut oil, and crushed chili until evenly coated.

Then, spread the mixture on a baking sheet, and roast at 400 degrees F for 50 minutes, tossing halfway. When your new snack cools, toss it with lime zest, kosher salt, and sugar.