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Sicilian Sardine Spread

WELL, NOT SICILIAN EXACTLY, BUT IT NEEDED A NAME. It combines North Sea brisling sardines and Mediterranean-style ingredients to make a rich spread for crackers and breads. For a brisling spread that's authentically Scandinavian, see Norwegian Sardine Spread.

KeySardines. Choice of sardines makes or breaks the spread. For optimum taste and texture, use only lightly smoked brisling sardines packed in olive oil. My favorite is King Oscar Brand from Norway. Scottish brislings are also very good.

KeyServing. Allow at least a few hours for the flavors to blend. Sardine spread is especially good on rye crackers (Finn Crisp brand is tops in my book) and on thinly sliced whole wheat or rye bread.

Preparation time is 10-15 minutes. Makes about 1 cup.

In a small mixing bowl, combine thoroughly with a fork, then refrigerate
  • One 4-oz tin sardines in olive oil, drained
  • 1-2 tablespoons mayonnaise
  • 1-2 tablespoons roasted red peppers, chopped
  • 8-10 stuffed green olives, sliced
  • 1-2 cloves garlic, minced or chopped fine
  • 1 tsp capers, rinsed, drained, and (optionally) crushed
  • 8-10 leaves fresh oregano, chopped, or about 1/2 tsp dried oregano
  • juice from 1/2 lime

For Serving: Garnish with slices of stuffed olives.

rainbow

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