Sardine crackers

Sardine crackers

By
From
Hungry For That
Makes
12
Photographer
Lauren Bamford

I hated sardines as a kid – they were overly fishy and I hated the bones. My father would buy tinned sardines in tomato sauce. He would wash off the sauce and use the fish for stocks. I love sardines now and, lucky for me, the local market pretty much always has them.

Ingredients

Quantity Ingredient
2 rosemary sprigs
12 sardine fillets
olive oil, for drizzling
sea salt
1 tablespoon wholegrain mustard
20g butter
12 Crackers, 5 cm × 10 cm in size, (see recipe note)

Method

  1. Thread 1 rosemary sprig through the top of each sardine fillet widthways, and a second rosemary sprig through the bottom of each fillet widthways, so that the sprigs are like skewers. Use the base of the rosemary as it will be the strongest.
  2. Heat a chargrill pan or a barbecue to a medium–high heat.
  3. Drizzle the fillets with a little bit of olive oil, just to stop them from sticking to the grill. Once the surface is nice and hot, cook the fillets for 1–2 minutes on each side, or until they are cooked through. Be careful when you flip them – you might want to use a spatula so the rosemary sprigs don’t break.
  4. Transfer the fillets to a plate and sprinkle with a pinch of sea salt. Set aside to cool slightly.
  5. Meanwhile, use a fork to combine the mustard with the butter in a small bowl.
  6. To serve, spread the mustard butter onto the crackers and top with the sardines.

Note

  • You can either make your own crackers from scratch or use a plain lavash or other unleavened bread.
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