Sardine Splash: Creamy Egg & Fennel Fusion
Delight in this easy, sardine-based dish with a creamy cashew paste, pickled onions, and fresh fennel, perfect for a gourmet meal
- 130g raw cashews
- 160ml vegan milk
- 1 teaspoon granulated garlic
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
- 2 eggs (hard-boiled)
For the Pickled Onion:
- 1 red onion (thinly sliced)
- 100ml vinegar
- 100ml water
- 1 tablespoon sugar
For the Salad:
- 1 fennel bulb (thinly sliced)
- Chili (to taste)
- 2-3 thin strips of lemon
- 2 tablespoons olive oil
- Salt (to taste)
- Canned sardines in olive oil
- Toasted bread (for serving)
- Light mayonnaise (as a substitute for cashew paste)
- Canned sardines in tomato sauce or water (as a substitute for sardines in olive oil)
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.
- Thinly slice a red onion and pickle it in a mixture of 100ml vinegar, 100ml water, and 1 tablespoon of sugar in a saucepan.
- 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.
- 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.
- 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.
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!
Nutrition Facts / Serving
- Calories 496
- Total Fat 31 g
- Cholesterol 232 mg
- Sodium 627 mg
- Potassium 335 mg
- Total Carbohydrate 33 g
- Sugars 27 g
- Protein 21 g