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Let s explore more the wonderful experience of cooking sardine recipes with tinned fish and seafood.

I read about how Jacques Pepin would make a simple salad in his autobiography. I adapted this salad according to his description of “canned sardines, served simply on top of salad with finely sliced onion and as sprinkling of red wine vinegar.” It’s really simple and fulfilling, taking only a few minutes to prepare. The dressing is similar to a mignonette sauce with a pleasant sweetness. In fact, if you have mignonette sauce left over from oysters, I would suggest making this salad out of it.

Directions

In a glass bowl sprinkle red wine vinegar over onions. Add salt/pepper to taste. You can make a large batch of this ahead of time and can serve as a mignonette sauce for oysters.
In a mixing bowl, smash sardines with a fork. Stir in “mignonette.” Drizzle oil from can to taste.
Toss with salad leaves

Simple sardine rice bowl
Ingredients
Bowl of rice
1 carrot, thinly sliced on the bias
1 tin of sardines in olive oil
dash of furikake
1 egg
This is a great recipe for those who enjoy their sardines fried. Alternatively, heat up the sardines in the tin. When starting to eat this bowl, break the runny yolk. The gooey texture of the egg yolk creates a delicious sauce for this rice bowl. You can also add various other toppings such as kim chi or mushrooms, but I prefer to have simple raw carrots.

Directions

Add rice to a bowl and sprinkle furikake on top to taste.
Placed sliced carrot in the rice bowl, covering about a third of the rice.
Remove the sardines from the tin and fry on each side until golden brown, about 2 minutes per side on medium high heat. Be careful if you need to add oil from the tin as it will contain moisture and splatter. After sardines are browned, place them next to the carrots in the rice bowl.
Using the same frying pan and oil, crack an egg and fry to desired doneness. I usually prefer the yolks to be runny. Place in bowl.
Sprinkle furikake on top of the egg. Serve immediately.