Six simple, savory, elegant ways to enjoy small fish.
Mash sardines with capers, lemon juice, chopped thyme, cayenne, olive oil, salt and black pepper. Serve on endive leaves or with whole-grain crackers and fresh veggies. For a creamier pâté, mix the fish with cream cheese, crème fraîche or goat cheese.
Artfully place anchovies, sardines or kippers on a plate with fresh or pickled vegetables and whole-grain crackers.
You can also make bagna cauda: warmed chopped anchovies, garlic, extra-virgin olive oil and butter together and serve with grilled vegetables and rustic whole-grain bread or crackers.
Mix chopped sardines, smoked kippers or anchovies with garlic, diced tomatoes, and capers, and then toss with pasta.
Lightly dredge canned sardines in cornmeal and sauté until crisp. Top your favorite salad or pasta dish with them. For extra oomph, dress your salad with a simple vinaigrette of lemon juice, olive oil and chopped sardines or anchovies.
Make a tasty puree of Kalamata olives, anchovies, capers, garlic and olive oil. Use as a spread for a sandwich, a dip for veggies, or a condiment for grilled fish or chicken.
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Tasty anchovies, sardines and other small, oily fish are good for you and easy on the environment.