Over the past few weeks I’ve been inviting friends over for a series of “Pretend You’re at Williams-Sonoma Sampling Food” nights. On these evenings I ply them with recipes from my cookbook Fish Market in an attempt to see which dishes appeal to even the most apathetic seafood eaters. Unequivocally, they have gone for sardine spread. Considering how many had initially voiced their distaste for this small, iridescent fish, I’m both surprised and pleased by the discovery.
What makes people dislike sardines? Beats me. I do know why I enjoy them. For such small fish they possess a ton of rich, meaty flavor. Add a few to a salad, sandwich, pizza or pie and you end up with one fabulously savory and complex tasting dish. Then there are the health aspects. These guys are packed with heart-healthy omega-3 fatty acids and protein. Plus, they pair well with an array of ingredients. Eggplant, tomato, onion, orange, lemon, cheese, olives, fennel, rosemary and parsley all marry beautifully with sardines.
What makes our friends, many of whom had never eaten a sardine before these “Pretend You’re at …” nights, like sardine spread? I think that it’s the pleasant earthiness and slight tang that the fish impart. Then again, it could be that the spread goes with everything from crackers, pita, pretzels and bread to cucumbers, carrots, spring onions and bell peppers. Pretty much whatever food you have on hand can be dipped into it.
If you come out this summer or fall to see me do a Fish Market event, you might just get a chance to sample the following spread. Then again, you might just be tempted to try it long before then.
SARDINE SPREAD
From Fish Market (Running Press, 2013)
Makes about 1 1/2 cups
1 (8-ounce) package cream cheese, softened
1 (3.75-ounce) can boneless, skinless sardines, drained
1 garlic clove, crushed
1 teaspoon freshly squeezed lemon juice
3 tablespoons reduced-fat mayonnaise
Freshly ground white pepper, to taste
Sea salt, to taste
Place all of the ingredients in the bowl of a food processor or in a medium mixing bowl and process or mash together until the mixture is smooth and well combined. Taste and adjust the seasonings as necessary, then cover and refrigerate until firm, at least 30 minutes. Serve chilled.