Check out how to make the most out of delicious seasonal sardines, with a few simple tips from Gary O'Hanlon.
- 2 (120g each) tins sardines in olive oil
- juice of 1/2 lime
- juice of 1/2 lemon
- 1/2 loose cup picked coriander leaves
- 6 - 8 black olives
- 3 tsp mini capers
- 2-3 tbsp mayonnaise
- white pepper to taste
- fine breadcrumbs to adjust smoothness if necessary
- for the red onion mustard seed compote:
- 3 red onions (peeled & sliced)
- 2 tsp yellow mustard seeds
- 2-3 oz red wine vinegar
- dash of tobasco
- dash of worchester sauce
- 2-3 tbsp ketchup
- salt & pepper to taste
- for the garnish:
- 1 head baby romaine or kos leaf lettuce
- 1/4 loose cup of coriander
- 4/5 berry capers
- olive oil
- 1/2 french baguette
- Season to taste but slightly under season as the ketchup and other ingredients tend to be salty normally.
- Drain off all the oil from the Sardines.
- Peel out the bones and remove the skin.
- Add to a food processor and blend.
- Add the mayonnaise, coriander, citrus juice, capers and olives.
- Blend for 3 mins and add pepper to taste.
- Add a little oil if the mixture isn't wet enough or alternatively add some breadcrumb if its too wet until desired consistency is reached
- Red onion Mustard Seed Compote
- Sweat the onions without colour.
- Add the mustard seeds, tobasco and worchester sauce. When onions are soft, add the red wine vinegar, reduce by half and add the ketchup.
- Cook for a further 4-5 mins and set aside.
- Can be served hot or at room temperature.
- For the Garnish:
- Brush 2 slices of a good quality French baguette with olive oil.
- Grill on a pan or griddle pan until slightly scorched or golden.
- Remove the inner core from the baby romaine leaf and separate 2-3 stems.
- Chop the coriander and toss with some berry capers and a little lemon juice.
- Drizzle your serving plate with some high quality aged balsamic, add the 2 pieces of grilled baguette, spoon on or quennelle on the Mousse followed by a spoon of the red onion compote, romaine leaf and sprinkle over with capers and coriander.
Gary's tips: If using sardines in Brine, wash off before use to avoid saltiness. Replace romaine with a cheaper alternative, i.e. Iceberg. Use wholwheat bread for a healthier option or Gluten free bread for Celiac diets (and don't use breadcrumbs in mousse). Replace sardines with smoked mackerel and anchovies for an alternative. Everything can be made a day ahead.
More by Gary O'Hanlon:
- Chicken Quesadilla with Sour Cream and Tomato Salsa
- Chicken Scaloppini
- Chicken Picatta with Broccoli, Champ Potatoes and Flat Parsley