ImStillMags > wrote:

> Anyone else have any good recipes for sardines?

Sardine butter. This very nice recipe is from 'An Omelette and a Glass
of Wine' by Elizabeth David.

Sardine Butter

For this wonderfully simple little delicacy the sole requirements are
good quality sardines in oil, fresh butter, lemon, and cayenne pepper.
No clarified butter seal is necessary.
Drain off the oil. Skin and bone the sardines. To each large
sardine allow a scant ounce of butter, 1/2 oz. if the sardines are
small. Mix butter and sardines very thoroughly, mashing them with a
fork until you have a smooth paste. Season with a few drops of lemon
juice and a sprinkling of cayenne pepper.
Pack the sardine butter into small pots, cover, store in the
refrigerator, serve well chilled, with thin, crisp brown toast.


In a similar thread, Nathalie once suggested to mash sardines with buter
and mustard.

I'd say, use smoked sprats, Kiel, Memel, Riga or Baltic, instead of
sardines.

Victor