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Prep time
20 minutes
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Cook time
1 hour
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makes
10 servings
Author Notes
Tinned fish has finally been receiving the respect it deserves in the U.S. these last few years. Our beloved cans of tuna are seeing a growing variety of new companions on store shelves, including sardines, mackerel, and even cockles and octopus! One of my favorite ways to enjoy tinned fish is by creating a board, similar to a charcuterie or cheese board. This allows you and your friends to try lots of different options all at once. I love mixing a variety of tins, serving some straight out of the can, like the rich codfish packed in olive oil, and zhuzhing up others. For example, I'll combine the briny cockles—tiny, clam-like shellfish—with panko, butter, lemon, and herbs to create a "stuffed clams" dip that's perfect for scooping onto potato chips. For those who love spreads, the sardine pâté, whipped with capers and Dijon mustard, is luscious and surprisingly mild. I love pairing my tins with lots of sides, ranging in textures, salt levels, and brightness. Spread a spoonful of the "stuffed clams" on a potato chip followed by a bite of radish with softened butter, or smear some sardine pâté on a cracker topped with a jammy, soft-boiled egg and olive. There are no rules! The possibilities run
as deep as the sea!
—César Pérez
Watch This Recipe
Summer Tinned Fish Seacuterie Board
Ingredients
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FOR THE "STUFFED CLAMS":
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1
(4-ounce) tin of cockles in brine
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1/2 cup
panko
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2 tablespoons
butter, melted
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1 tablespoon
lemon juice
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2 tablespoons
parsley, chopped
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1
garlic clove, minced
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Salt and pepper to taste
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Chopped parsley, for garnish
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FOR THE SARDINE PÂTÉ:
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1
can (6 to 7 ounces) boneless sardines in olive oil
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1 teaspoon
capers, rinsed
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1 tablespoon
butter, softened
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2 teaspoons
whole grain Dijon
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1 tablespoon
lemon juice
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1/2
shallot, minced
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Sliced scallions, for garnish
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OTHER SUGGESTED PAIRINGS:
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Tinned octopus in olive oil
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Tinned codfish in olive oil
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Sliced radishes and softened salted butter
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Jammy 6-minute eggs
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Assorted crackers
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Kettle-cooked potato chips
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Crostini
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Assorted olives
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Sweety Drop peppers
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Lemon wedges
Directions
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For the “stuffed clams:” Drain tin of cockles and place cockles into a medium bowl. Add panko, melted butter, lemon juice, parsley, garlic, salt and pepper. Mix well and transfer to a small oven safe ramekin. Bake at 350°F for 20 minutes or until golden brown.
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For the sardine pâté: Transfer sardines and oil into a small bowl. Add capers, butter, Dijon, lemon juice, and shallot. Smash and mix well with the back of a fork until smooth. Place in the refrigerator for at least an hour to firm up. Serve with crackers.
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