Smoked Sardines Rillettes Recipe (2024)

FAQs

How to serve smoked sardines? ›

Stir together mayonnaise, lemon zest, and garlic in a small bowl. Toss together parsley, fennel, radishes, lemon juice, oil, salt, and pepper in a medium bowl. Spread 2 tablespoons mayonnaise onto each toast. Arrange 3 sardine pieces on each toast; top with fennel salad.

Sardines with Sauvignon Blanc and Manchego cheese: The bright, zesty flavors of the Sauvignon Blanc complement the oily, slightly salty flavor of the sardines, while the nutty flavor of Manchego cheese adds a complimenting touch.

Despite their rich, fatty description, sardines also, perhaps counterintuitively, love more fat, which helps mellow out their flavor, so don't hold back on the olive oil (meaning, when you think you've added enough, add a bit more). Or consider eating them with mayonnaise, aioli, softened butter or jammy eggs.

Protein: Canned smoked sardines are a rich source of high-quality protein. Protein is essential for building and repairing tissues, supporting muscle development, and maintaining overall health. It also helps keep you satiated and can aid in weight management.

Seal the sardines in plastic and they will keep for two to three weeks in the fridge or a year if you vacuum-seal them and put them in the freezer. Another thing to do with smoked sardines is to cut the heads off and arrange them in a jar or Tupperware container and then cover them in oil.

They're great cold in a green salad, and also a win when added to a traybake of roasted vegetables (10 minutes before they come out of the oven) – their skins crisp up but the sardines don't dry out. With rice is also great; if you heap them onto just-boiled rice the steam heats the sardines through.

Sauté in oil, garlic, onions, and tomato with a bit of lemon juice, salt, and pepper. Gets rid of fishy smell and taste, and eat with a bowl of rice! Make a dip: Mash together sardines, mayo, chopped parsley, capers, lemon zest, lemon juice, salt and pepper to taste. Serve with crackers and chips.

Yes, both Shea Rawn and Manaker suggest you can eat canned sardines daily, but there are a few things to consider if you do. Manaker notes that recommended seafood intake is 8 to 12 ounces per week (depending on your age and individual factors).

Besides saltines, rectangular Club Crackers are another go-to. Pretty much all savory crackers are delicious with sardines, so experiment with your favorite crispbreads or flatbreads.

And as with all things culinary, the French really do them right. Whether they be grilled then bathed in extra-virgin olive oil before being tinned, or combined with a bit of gentle pepper, or layered with sliced lemon, or just simply put in the tin, they're delicious.

What fruit goes well with sardines? ›

Add a few slices of avocado and diced mango (do not miss the video to see how Lidia cuts them). Add some triangles of pineapple. Finish by placing some sardines. Make the mango vinaigrette (mix a little mango puree with extra virgin olive oil, balsamic vinegar and salt) and pour it over the salad.

Wild Planet sardines are meaty and scale-free, and pair perfectly with Gochujang sauce, soy sauce, fresh lime juice and rice. Finished with a fried egg and some green onions, this dish is packed with flavorful and nutrition.

Canned sardines contain a lot of sodium. One can has about 282 milligrams of sodium, which is roughly 12% of the daily recommended value. If you have high blood pressure, you should restrict sodium because it attracts water and adds to the volume of blood in the body.

The only other concern with canned sardines is the salt, as some varieties are high in sodium. "This will only pose a problem for those who need to limit sodium (for) kidney disease, high blood pressure or history of stroke," says Zumpano.

The FDA recommends a weekly intake of two to three servings of sardines, or 8 to 12 ounces for adults and 4 to 6 ounces for children age 4 to 7.

The best side dishes to serve with sardines are garden salad, potato wedges, pita bread, sautéed mushrooms, seed crackers, avocado salad, steamed broccoli, tomato bruschetta, tomato tortellini soup, couscous salad, grilled zucchini, roasted beet salad, lemon rice, garlic spinach, herb-roasted potatoes.

You can toss them on straight from the can, fry them up, or grill them. Either way, sardines make a fun pizza topping. Sardines might not be the first type of seafood that comes to mind when you think about fish tacos, but these small, canned fish work surprisingly well in a tortilla.