Cook The Book Fridays is cooking through David Lebovitz's cookbook, My Paris Kitchen, and the selection for this week is Sardine Spread. We love sardine as a filling for sandwiches and I was really looking forward to make this.
I use two cans of sardine packed in extra virgin olive oil. Drain the sardines and discard the oil.
Remove the bones from each piece of sardine. Mix the cream cheese and butter in a bowl and add the sardine, mashing them to combine. Cream cheese is an interesting ingredient here. Add some chopped scallions, capers, lime juice, salt, black pepper, cayenne powder to taste. Mix everything together. That's it! This has got to be the most simplest recipe from this book, so far! Simple and delicious!
We had the Sardine Spread with my homemade Olive Oil Focaccia, made into a sandwich, with lettuce leaves and slices of cheese, for dinner. The family loved it.
I have always used canned tuna for making similar sandwich spread like this, but instead of using cream cheese and butter, I have always used mayo. Now, this Sardine Spread, has a place along with my favourite tuna spread. I will definitely be making this again.
Do stop by CtBF to view everyone's take on this delicious Sardine Spread. If you have the book or thought of getting one, please do, and join us! Full details here.