Summer Tinned Fish Seacuterie Board
Description
Tinned fish has finally been receiving the respect it deserves in the U.S. these last few years. Our beloved cans of tuna are seeing a growing variety of new companions on store shelves, including sardines, mackerel, and even cockles and octopus! One of my favorite ways to enjoy tinned fish is by creating a board, similar to a charcuterie or cheese board. This allows you and your friends to try lots of different options all at once. I love mixing a variety of tins, serving some straight out of the can, like the rich codfish packed in olive oil, and zhuzhing up others.
Ingredients
- 1 (4-ounce) tin of cockles in brine
- 1/2 cup panko
- 2 tablespoons butter, melted
- 1 tablespoon lemon juice
- 2 tablespoons parsley, chopped
- 1 garlic clove, minced
- salt and pepper to taste
- chopped parsley, for garnish
- 1 can (6 to 7 ounces) boneless sardines in olive oil
- 1 teaspoon capers, rinsed
- 1 tablespoon butter, softened
- 2 teaspoons whole grain dijon
- 1 tablespoon lemon juice
- 1/2 shallot, minced
- sliced scallions, for garnish
- tinned octopus in olive oil
- tinned codfish in olive oil
- sliced radishes and softened salted butter
- jammy 6-minute eggs
- assorted crackers
- kettle-cooked potato chips
- crostini
- assorted olives
- sweety drop peppers
- lemon wedges
Directions
- For the “stuffed clams:” Drain tin of cockles and place cockles into a medium bowl. Add panko, melted butter, lemon juice, parsley, garlic, salt and pepper. Mix well and transfer to a small oven safe ramekin. Bake at 350°F for 20 minutes or until golden brown.
- For the sardine pâté: Transfer sardines and oil into a small bowl. Add capers, butter, Dijon, lemon juice, and shallot. Smash and mix well with the back of a fork until smooth. Place in the refrigerator for at least an hour to firm up. Serve with crackers.
