Buttered Sardinillias

Posted by Gieselle Baerveldt on

Although olive oil is most typically used in Basque cuisine, this iteration uses butter to bring out the richness of the delicate sardine.

Porción: 10

•    1 125 ml can of Cambados Small Sardines in olive oil
•    3 tablespoons of unsalted butter at room temperature
•    ½ teaspoon of kosher salt
•    1 teaspoon of fresh lemon juice
•    10 slices of baguette

1.    Drain the sardines of the olive oil
2.    Take 5 sardines and slice them in half length-wise, so you are left with 10 filets
3.    Chop the remaining sardines roughly and combine with the softened butter, salt and lemon juice
4.    Spread the buttered sardine mixture onto the baguette slices and top with the sliced sardines


(Recipe and photo courtesy of: http://khachilife.com/pintos-party/)

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