Food Network Magazine (April 2013)
We've mentioned before how much we enjoy tuna salad, whether it's a Dijon-Cilantro version, a lighter Mediterranean salad, or our go-to recipe, which includes some combination of red onion, sweet relish mustard and a hefty dose of curry powder.
But it had never, ever dawned on us that you could make a similar salad using other seafood -- especially sardines. Food Network Magazine's recipe for Sardine Salad Sandwiches to send us scrambling to the canned seafood aisle.
Other than the sardines themselves, this is essentially just like a tuna salad (although dill isn't something we normally add to our tuna salad). You simply mix all the ingredients together and serve on toast. Couldn't be simpler. The recipe suggests accoutrements of tomatoes, cucumbers and alfalfa sprouts -- suggestions we heartily endorse.
What did we think about it? We loved it. Absolutely loved it.
This Sardine Salad isn't for everyone. It's definitely "fishier" than a tuna salad. It's a stronger, sharper, more savory flavor that we really enjoyed but it might not be to everyone's tastes.
Having experienced the epiphany of a non-tuna seafood salad, it's as if the (fish) scales have fallen from our eyes. What about a trout salad? Salmon salad? How would a catfish salad taste??
We'll no doubt keep tuna salad in heavy rotation, but we're excited to try new possibilities.
Sardine Salad Sandwich
Food Network Magazine (April 2013)
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(This photo: Kang Kim/Food Network Magazine)
Total time: 15 mins | Serves 4
INGREDIENTS
2 3.75-ounce cans oil-packed skinless, boneless sardines, drained
2 stalks celery, finely chopped
1/2 small red onion, finely chopped
1/4 cup low-fat mayonnaise
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1 teaspoon dijon mustard
Kosher salt and freshly ground pepper
8 slices whole-grain bread, toasted
Bibb lettuce, sliced tomato, sliced cucumber and alfalfa sprouts, for topping
DIRECTIONS
Combine the sardines, celery, red onion, mayonnaise, dill, lemon juice, lemon zest, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl. Mash well with a fork.
Sandwich the sardine salad between the bread slices along with the lettuce, tomato, cucumber and sprouts.
