I remember vividly how, years ago, during our first trip to Lisbon, we stumbled upon a quaint restaurant dedicated to dishes crafted from canned sardines. The concept was so fascinating that it sparked a desire to create my own sardine-centric recipes. 

And since we returned laden with canned sardines from our recent Lisabon visit, it was finally the perfect time for a bit of culinary experimentation. 

This being said I'm excited to share a recipe that's become a favorite - a testament to the versatility and flavor of sardines. I promise you'll savor every bite of this fresh and easy dish. So, here's what you need to do.

How to make this delicious dish

• Begin by preparing the cashew paste. Soak 130g of raw cashews overnight. The next day, drain the water and place them in a blender with 160ml of vegan milk, 1 teaspoon of granulated garlic, 2 tablespoons of nutritional yeast, and salt and pepper to taste. Blend until you achieve a smooth paste.

Tip: You will need a small amount of this cashew paste. Store the remaining paste in a closed jar in the refrigerator for up to a week and use it as a base for any sauce or dressing you want.

• Hard boil 2 eggs. Allow them to cool completely, then peel. Blend one of the boiled eggs with 5-6 tablespoons of the cashew paste.
• Dice the second egg into small cubes and mix it with the egg-cashew paste, adding salt and pepper to taste. This creates a creamy yet textured base.

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• Thinly slice a red onion and pickle it in a mixture of 100ml vinegar, 100ml water, and 1 tablespoon of sugar in a saucepan.

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• Simmer over medium heat for 15 minutes, then cool completely.
• Using a mandolin, slice a fennel bulb and add chili to taste, along with 2-3 thin strips of lemon. Toss with salt and 2 tablespoons of olive oil.

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• Prepare your serving dish.
• Spread a layer of the cashew-egg cream, top with the fennel salad, place 3 pieces of olive oil canned sardines and finish with a sprinkle of pickled onion.

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• Serve immediately with toasted bread.

Tip: If you're not up for making cashew paste, a light mayonnaise can be a substitute. Also, feel free to swap olive oil sardines with ones in tomato sauce or water.

Portugal and the Fantastic World of the Portuguese Sardine

It could be just my opinion, but I strongly believe that it's hard not to fall in love with Portugal's passion for sardines. These little fish aren't just a staple but a national treasure, celebrated in street festivals and savored at family tables. 

That's why, in my book, canned sardines aren't just food; they're a cultural embrace, a reminder of how much Lisbon means to me. So, without being too sentimental, I can honestly say that delving into this recipe allows you to travel through the heart of Portugal, one bite at a time.

FAQs about Canned Sardines

And before we say our goodbyes, I want to go ahead and answer some of the most frequently asked questions when it comes to canned sardines.

Q: Are sardines good for weight loss? 

A: Sardines are rich in protein and omega-3 fatty acids, making them a healthy addition to a balanced diet.

Q: Do canned sardines have bones? 

A: Yes, but they are soft and edible, providing a good source of calcium.

Q: Are canned sardines cooked or raw? 

A: Canned sardines are cooked during the canning process, making them ready to eat.

Q: Do canned sardines go bad? 

A: Yes, but they have a long shelf life. Always check the expiration date and look for signs of spoilage.

Conclusion

I hope you're inspired to try this delightful dish and are ready to explore one of the best canned sardines recipes together.

Because, yes, I am committed to create more dishes around this ingredients since the fantastic world of the Portuguese sardine offers a variety of options, whether you prefer your sardines in water or tomato sauce.

This being said, don't forget to share your culinary adventures and tag us when you do!