I have an abundance of tinned sprats (little sardines). Now, I like just eating them out of the tin; but each tin contains two servings. That’s a little much to eat on their own in one sitting.
I could make sprat sandwiches, but I don’t have anything on-hand to jazz them up; just mayo, Dijon mustard, sweet pickle relish… that sort of thing. How else can I eat them?
I often toss them in some leftover salad maybe with some kimchi if I’ve got some about.
Been meaning to try this recipe but haven’t got around to it.
I usually have all the ingredients on hand. But my wife isn’t a sardine fan and I am lazy when eating just by myself.
I don’t eat pasta, so I just lomi’d up a can with mayo and Dijon and had half of it on a sandwich.
Thank you for reminding me there’s some kimchi in the fridge.
That is exactly what I do with sardines - sometimes use capers, sometimes black olives - whatever is in the fridge. Add small chunks of fresh tomato if you want as well.
I prefer a (small!) handful of mint for the garnish, but any leafy herb will do.
Brei cheese and crackers.
I don’t know about that. But we do have a new wedge of triple-cream brie. That would be good for a snack… if it didn’t have to warm up first.
I like sardine sandwiches with Miracle Whip on them and a glass of chocolate milk.
I’m sorry you posted that. I was kind of getting into this thread.
ten seconds in the microwave.
There used to be this great little Polish market here and I could get smoked sprats there. Sadly they closed.
I used them to make sprat pate:
160g sprats in oil
100g cream cheese
2 eggs, hard boiled
1 green onion or small amount of sweet regular onion, finely chopped
1 – 2 TB Mayonnaise
Fresh or dried dill to taste. If using fresh, clean and mince.
Parsley to taste, minced.
Salt and pepper to taste
Bread for serving.
Cook the eggs. After completely cooling them, peel and quarter them. Transfer them to a deep dish or bowl.
Open the can of fish. Remove tails if they have them and add them to the bowl with the eggs.
Cut cream cheese into cubes and add to the rest of the ingredients along with the onion, mayo, dill, parsley, salt and pepper.
Using an immersion blender, blitz the ingredients into a homogeneous thick paste.
Spread on a fresh baguette or toast. Also, sprat pate can be used as a filling for pita bread and for preparing various snacks and sandwiches.
If I have a craving for fish and chips I sometimes have a hash brown or two topped with smoked sprats. Makes a nice brunch.
I like canned sardines with capers, lemon, and minced onion, on crackers or crusty bread slices.
Say what now?
I bought a tin of brisling sardines a while ago, which are small cold-water sardines that are also called sprats. The problem is that I can only eat a few at a time because I find them rather overpowering. Oddly enough, I can eat lots of pickled herring and sour cream, which some people find even more overpowering. Go figure! I even liked it as a kid, and we know how picky kids can be!
This will get you even more to eat, but leftovers can be frozen in portions and microwaved.
I have a Hawaiian cookbook around here somewhere, that I bought 20 or 25 years ago. It has a section on sardines, and another one for corned beef. I don’t know where it is, else I would have looked up what to do with the sprats there. Anyway, it said ‘lomi’ just meant to ‘massage’ or ‘mash up’ the fish or whatever.
Many people I know think I’m strange f0r liking kimchi. I learned to love it when stationed in Korea.
Honestly, I’d be fine eating these with something simple like “just mayo, Dijon mustard, sweet pickle relish”. Though I’d prefer dill pickle relish. Some seasonings, squirt of lemon, spread on lightly toasted bread.
Otherwise make some rice, put in a bowl and put sardines on top, add Japanese barbecue sauce and/or hot sauce and/or your choice, sort of a donburi.
This is what I did, only the bread wasn’t toasted.
I toast mostly to limit sogginess, but if you jam it down your craw quick enough it probably doesn’t matter.
I like sardines on wasa crisp bread. Doesn’t get soggy.