In praise of Sardines

This is all because of Brett, who did such a nice piece about me on his blog In praise of sardines. I´m still blushing slightly. Thank you very much, Brett.

I´ve been wanting to make a sardine related post ever since, but it hasn´t been easy. Every time I go to the market I stop at the fishmonger, and look over the fish. And the sardines look beautiful and glossy, and I know the season is beginning. And they´re cheap and plentiful and full of all manner of things that are good for me. But for all that, I usually fall for the red tuna. Or the mackerel. Or the cod, or the salmon, even.

The fact is , as far as I´m concerned, sardines are outdoor food. I need a lot of fresh air t, and if possible, a beach and a sea breeze.

And so, even though the possibility of an emapanada made with raw sardines that cook inside the pastry intrigues me, I´ve resorted to that old standby, the sardine tin. The greatest convenience food of Spain, beloved of bachelors and boy scouts. And very delicious, too, with a little oil and vinegar drizzled over, on a tomato salad, or pretty much anywhere.

And lately I´ve discovered this sardine paste. It makes a great dip, and I adore it on very dark rye bread sandwiches, with thinly sliced cucumber.
It´s from Trish Deseine´s "Celebrating with friends" , and there aren´t any specific quantities, really. Just indications.

Take the sardines out of the tin. Drain off the oil, more or less. Add lemon juice and zest, cayenne or tabasco, black pepper, and a couple of tablespoons of cream cheese. Mash it with a fork. There you are.