Sardine Butter
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.
We could just spoon it on.
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. —Cristina Sciarra
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! —The Editors
Serves: about 6 people
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1.25 sticks/10 tablespoons salted butter, slightly softened (If you can find butter with actual crystals of salt, even better)
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1 can good quality sardines, packed in oil (either use boneless or debone yourself!)
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juice of ½ a lemon
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about a tablespoon of minced chives
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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!
More Great Recipes:
Seafood|Appetizer|Condiment|Hors D'Oeuvre|5 Ingredients or Fewer|Make Ahead|One-Pot Wonders|Serves a Crowd|Spring|Summer
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Very nice! I used 4 oz of butter and the oil from the sardine tin. I prefer it to be more lemony so zested an entire lemon and used all of its juice. Served on rye toast and alternated with another toast shmeared in minty pea spread for appetizer. Delish!"
Whoa boy, is that good. I like it a little more sardine-y, so I used only 4 oz butter and also drizzled in some of the olive oil from the can. Used lime juice instead of lemon, since I had half a lime hanging around. Love it on rye Melba toast, which I made from a loaf of thin rye that needed to get used up.
Instead of butter, try a little cream cheese. Adding some chopped scallion or onion will perk it up whether its made with butter or other addition.
The recipe doesn't call for saving the oil from the can.
I'd add an anchovy fillet or two...and some lemon zest. Go big or go home!
Should the oil from the tin be added or discarded?
Scrumptious, especially after a day in the frig. I used smoked sardines. My dinner guests could not stop talking about it (or eating it). Thanks for an elegant and easy recipe!
Just made this (sure it will get even better as it sits and melds) but this is a major win. Hard not to spread it like fish dip, as it is so good! Used the fancy butter and followed the recipe as described. Will surely make this again.
This will be perfect on Matzot during passover ( or year round ) !
Made this the other night with some peppered smoked mackerel that I discovered in the freezer... it was perfect.
My brother and nephew will LOVE this... Thank you!
I hope they do!
Looking for something special and just found it. How can you go wrong for in home tailgate party.
Yum.. a little of the lemon zest might be nice.
my husband, a Brit who loves sardines on toast, will be blown away by this terrific version. it's today's lunch! thanks!
This was amazing. Even the devout sardine haters in my family devoured it.
I'm so glad!
Loved this, elegantly served in the glass egg coddler I purchased through you on line. So civilized.
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.
My god, I want to pan-sear a flatiron steak and slather this all over it while it's steaming hot.
Oh, that made me laugh.
And I know, I know, that comment was 3 years ago, but I can't help wondering - did ya do it?
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.
Oh, that made me laugh. And I know, I know, that comment was 3 years ago, but I can't help wondering - did ya do it?
Sorry if I confused you. The comment above was meant for adashofbitters, above.
Congrats on your win! This looks delicious!
Loved! and soooo easy. Thanks!
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