Sardine Mousse on Grilled Baguette

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


  1. Season to taste but slightly under season as the ketchup and other ingredients tend to be salty normally.
  2. Drain off all the oil from the Sardines.
  3. Peel out the bones and remove the skin.
  4. Add to a food processor and blend.
  5. Add the mayonnaise, coriander, citrus juice, capers and olives.
  6. Blend for 3 mins and add pepper to taste.
  7. 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
  8. Red onion Mustard Seed Compote
  9. Sweat the onions without colour.
  10. Add the mustard seeds, tobasco and worchester sauce. When onions are soft, add the red wine vinegar, reduce by half and add the ketchup.
  11. Cook for a further 4-5 mins and set aside.
  12. Can be served hot or at room temperature.
  13. For the Garnish:
  14. Brush 2 slices of a good quality French baguette with olive oil.
  15. Grill on a pan or griddle pan until slightly scorched or golden.
  16. Remove the inner core from the baby romaine leaf and separate 2-3 stems.
  17. Chop the coriander and toss with some berry capers and a little lemon juice.
  18. 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.


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