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Recipe Detail Page
Sardines & Butter-Fried Saltines
Spring 2024
Saltines are good, but butter-fried saltines are even better. Purchase tinned sardines in olive oil without any additional flavourings or addins— the flavourful crème fraîche, lemon confit and rich saltines bring all you need to the party.
Makes 12
1 small lemon
1/4 cup (60 mL) olive oil
Salt
1/4 tsp (1 mL) sugar
1/4 cup (60 mL) unsalted butter
12 saltines
1/2 cup (125 mL) crème fraîche
1 small shallot, finely chopped
2 tbsp (30 mL) finely chopped dill, plus extra for garnishing
1 1/2 tsp (7 mL) drained prepared horseradish
Freshly ground black pepper
1 can (106 to 135 g) sardines packed in olive oil, drained
1. Trim end of lemon and cut 3 slices a scant 1/8-inch (3-mm) thick (keep what remains of lemon for another use). Arrange slices in single layer in a small pot along with olive oil. Sprinkle with a pinch of salt, and the sugar. Set over low heat and cook 15 to 20 minutes or until skin is tender. Let cool to room temperature, remove from oil and cut into quarters (save the flavourful oil for use in a salad dressing, if you like).
2. Meanwhile, in a large skillet, melt butter over medium-low. Add saltines in a single layer and cook until deeply golden all over, about 3 minutes per side. Remove to a paper towel–lined plate and sprinkle with a little salt while warm.
3. Stir together crème fraîche, shallot, dill and horseradish. Season to taste with salt and a few grindings of pepper.
4. To assemble, spread each cracker with an equal amount of crème fraîche mixture, fish and a single lemon quarter. Garnish with a dill sprig, if you’re feeling fancy.
Makes 12
