On 6/13/2020 at 11:23 AM, Katie Meadow said:@Kim Shook I always have saltines on hand, but try the sardines on triscuits, a la Gabrielle Hamilton. Here are her instructions, hilariously fussy as always:
Canned Sardines with Triscuits, Dijon Mustard, and Cornchons
Ingredients
1 can sardines in oil 1 dollop Dijon mustard small handful cornichons small handful Triscuit crackers 1 parsley bunch
Directions
- Buckle the can after you open it to make it easier to lift the sardines out of the oil without breaking them.
- Stack the sardines on the plate the same way they looked in the can – more or less. Don’t crisscross or zigzag or otherwise make “restauranty.”
- Commit to the full stem of parsley, not just the leaf. Chewing the stems freshens the breath.Reprinted with permission from Prune.
Since you already have sardines in mustard sauce you are halfway there. Since almost choking to death on a triscuit sixty years ago I don't have a long history of keeping them around, but I have to admit that they are very good with sardines. Direction #1 sounds dubious. Buckling a can of open sardines has a high disaster rate, don't you think? I guess if you are charging $12 for a sardine appetizer you want them looking pristine and whole. Rest in Peace, Prune.
That's kind of hilarious. I do like the idea of wheaty Triscuits with the sardines, but won't be buckling my cans anytime soon. Trying to bend a slippery, oily can full of stinky fish sounds like an "I will never again..." comment in the making!
