Sardine Butter
We could just spoon it on.
Every ingredient counts: butter, sardines, lemon, and chives.
Chop the chives finely and set them aside. Set your knife aside too -- no more chopping in this recipe!
Sardines! You gotta love 'em. We emptied the whole can of sardines in oil into a strainer.
Amanda deftly halves each sardine before roughly chopping the whole bunch.
Time to slide the sardines into the butter!
Amanda sets in, mashing the sardines and butter with a sturdy fork. It helps to have the butter at a true room temperature -- just on this side of soft.
Getting there! Make sure there are no big clumps -- you're aiming for a smooth, spreadable texture.
When the sardines are mashed to your liking, add the lemon juice. Just half of one will do!
We poured the juice into the bowl through a strainer to catch any errant seeds.
Give the lemon juice and chives a quick stir, check for seasoning, and you're done!
Those toast points are calling out for sardine butter.
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Author Notes: When I asked my boyfriend, an avid lover of seafood of all kinds, what I should make for this contest, he quickly and enthusiastically answered, “sardine butter!” Eaten on toast as an hors d’oeuvre or starter, it is the love child of two ingredients beloved by people from his region of France: sea salt-laced butter, and sardines. As a bonus, it is really easy to make and store. - cristinasciarra
Food52 Review: WHO: cristinasciarra lives in Brooklyn, is getting her MFA in writing, and loves to travel.
WHAT: A simple French-inspired butter of sardines with a kiss of lemon and chives for depth.
HOW: Mashing the butter and sardines takes nothing but a fork -- no special equipment required!
WHY WE LOVE IT: This is butter with some body, able to stand up to the crustiest bread and sturdiest cracker. It keeps well, too! - A&M
Serves about 6 people
- 1.25 sticks/10 tablespoons salted butter, slightly softened (If you can find butter with actual crystals of salt, even better)
- 1 can good quality sardines, packed in oil (either use boneless or debone yourself!)
- juice of ½ a lemon
- about a tablespoon of minced chives
- freshly ground black pepper
- Place the softened butter in a medium bowl. Drain the sardines, and add them to the bowl. Use a fork to mash the butter and the sardines together. Have fun!
- After a minute, add the lemon juice. Keep mashing until incorporated. At the last minute, add the chives, and some black pepper.
- Move the butter to a ramekin, or roll it in plastic to form a log. Refrigerate it for at least an hour or so.
- Serve the sardine butter with toast.
- Your Best Canned Fish Recipe Contest Winner!
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3 months ago Aliwaks
Made this the other night with some peppered smoked mackerel that I discovered in the freezer... it was perfect.
3 months ago janet.antene
My brother and nephew will LOVE this... Thank you!
3 months ago cristinasciarra
I hope they do!
5 months ago Mel Lewis
Looking for something special and just found it. How can you go wrong for in home tailgate party.
5 months ago LetaBee
Yum.. a little of the lemon zest might be nice.
5 months ago karmaya
my husband, a Brit who loves sardines on toast, will be blown away by this terrific version. it's today's lunch! thanks!
5 months ago lfree
This was amazing. Even the devout sardine haters in my family devoured it.
5 months ago cristinasciarra
I'm so glad!
10 months ago Christine Hardy Leaf
Loved this, elegantly served in the glass egg coddler I purchased through you on line. So civilized.
about 1 year ago btglenn
I make this recipe with whipped cream cheese instead of butter, and add the can's olive oil to the mix. While this isn't exactly a sardine "butter", it is a rich and tasty spread on toast or rye bread, and, for those concerned about health and cholesterol, much lower on the animal fats that delicious high fat butter has to offer. Mix in minced scallions or chives for added flavor.
about 1 year ago adashofbitters
My god, I want to pan-sear a flatiron steak and slather this all over it while it's steaming hot.
about 1 year ago sarah k.
This is a winner! My kids love radishes with butter, and they love sardines, so I made your sardine butter for the radishes today and it's marvelous. My 5 year old was practically jumping up and down with excitement.
about 1 year ago ashleypiersonchasesdinner
Congrats on your win! This looks delicious!
about 1 year ago AnnieHynes
Loved! and soooo easy. Thanks!
about 1 year ago jstew52
Oh good gracious this is tasty. I used salted Plugra and a few additional flakes of larger fleur de sel. I think my weekly butter comsumption amount is going up!
about 1 year ago cristinasciarra
Fleur de sel is ace! I'm so glad you liked the recipe.
about 1 year ago Bevi
Congrats! An awesome recipe!
about 1 year ago Anne S
Verdict: yummy. My sardine tin was a 4.38oz size, which contributed to a slightly more crumbly texture until I really packed it in, but I like the flavor, so I probably won't adjust the fish:butter ratio. Thumbs up!
about 1 year ago EmilyC
Congrats on your win! Can't wait to try this!
about 1 year ago khoops
If only my boyfriend would come within a yard of an anchovy... Guess this will have to be all mine!
about 1 year ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Congratulations! I totally love this idea and I can't wait to try it out once I restock my sardine supply!
about 1 year ago gingerroot
Congratulations! Looking forward to trying this.
about 1 year ago BocaCindi
This sounds great!! This comment from someone with a Swedish heritage who eats pickled herring with hard boiled eggs for breakfast. Of course this would sound terrific. And tuna with butter and mayo. Please.....
about 1 year ago krusher
Yum. I love canned sardines and eat them often. Lovely recipe and certainly one for me to use. Thanks and congratulations.
about 1 year ago krusher
Yum. I love canned sardines and eat them often. Lovely recipe and certainly one for me to use. Thanks and congratulations.
about 1 year ago Burnt Offerings
Have you made this using salted capers instead of chives? I bet that would be awesome too.
about 1 year ago cristinasciarra
I haven't tried that. Next time!
about 1 year ago cheese1227
Congrats!
about 1 year ago opicurious
Sardine cans are different sizes...how many ounces should I get?
looks amazing...
about 1 year ago cristinasciarra
My can was 3.7 ounces, but you can adjust the butter/sardine ratio based on your personal tastes if you like!
about 1 year ago opicurious
thanks a lot!
about 1 year ago opicurious
thanks a lot!
about 1 year ago opicurious
thanks a lot!
about 1 year ago opicurious
thanks a lot!
about 1 year ago opicurious
thanks a lot!
about 1 year ago opicurious
thanks a lot!
about 1 year ago opicurious
Oops! sorry about that...weird...
about 1 year ago vrunka
Yum. I love it -- simple and delicious.
about 1 year ago Third Floor Kitchen
This is amazingly delicious! I used Wild Planet sardines and Isigny Ste Mere butter. So far I've tried it on toasted whole grain English muffins, traditional toast points, and a couple of sliced radishes. What I really want to do is take the ramekin, sit on the couch, and eat it straight up. Great recipe!
about 1 year ago cristinasciarra
Haha no judgement here if you start eating it directly from the ramekin!
about 1 year ago BlueKaleRoad
Congratulations! Butter, salt, fish...what's not to love? This sounds divine. My family will love it.
about 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
So glad to see this one in the winners' circle! Congrats. ;o)
about 1 year ago Victoria Carr
Of all the recipes entered into this contest, this is the one I checked out. It looks really good to me. I didn't enter my tuna salad because it's so plain, but I make it by mixing really good canned tuna (and I don't mean white albacore - I mean light, either Wild Planet - the very best to me - or Bumble Bee light packed in olive oil) mixed with chopped onion, chopped celery, and mayonnaise mixed with softened butter. Butter just adds so much to canned fish.
about 1 year ago cristinasciarra
Thanks, Victoria! I am so glad my recipe caught your attention. I have never tried mixing tuna salad with butter before, but now I think I know what I'll have for lunch.... :)
about 1 year ago Kitchen Butterfly
Love the photo....and the slate background! And the name too. When we were growing up (in Nigeria), we made and ate loads of sardine 'butter' sarnies though more sardines and less butter. Looks really good.
about 1 year ago cristinasciarra
Thanks, Kitchen Butterfly!
about 1 year ago Kitchen Butterfly
And many congratulations - it won my heart from the start....
about 1 year ago Summer of Eggplant
Yum.
about 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
How fortunate we all are that your boyfriend shared this important but often overlooked bit of culinary wisdom: how utterly exquisite butter + salty tinned seafood can be. This is a perfect example. Love it! Thanks so much for posting this recipe. ;o) P.S This would also be excellent on a water biscuit, for a somewhat lighter treat.
about 1 year ago cristinasciarra
Thanks, AntoniaJames! He and his family have taught me a lot about sea creatures. Since he convinced me to try my first oyster a few years ago, I haven't looked back yet!