The Washington PostDemocracy Dies in Darkness

By Jim Webster

Sardines may be the quintessential canned fish, and the brash flavors of mustard and onion are a popular way to serve them. Here, the mustard is toned down a touch with creme fraiche and the red onion used is a tame variety, even tamer when pickled (see related recipe).

Storage: Leftover mustard crema can be refrigerated for up to 4 days.

From staff writer Jim Webster.

Ingredients

Directions

  1. Step 1

    Make the mustard crema: In a food processor, combine the creme fraiche, mustard, lemon zest and juice, and process until fully incorporated. You should get about 1/2 cup. (If not using immediately, cover and refrigerate.)

  2. Step 2

    Assemble the toasts: Arrange the toasts on a platter and top each with 1 teaspoon of the mustard crema. Place a whole sardine on each toast, then top with 3 to 4 slices of onion and 1/2 teaspoon of chives, and serve.

Notes

Canned sardines come in a variety of sizes, but 4 per can is standard. The yield will depend on the brand you buy. We tested with the Wild Planet brand. Sardines should be eaten within 1 day of opening the can. You’ll make more mustard crema than you need for this dish. Leftovers can be used as a spread for sandwiches, a sauce for pasta or on eggs.

Nutritional Facts

Per serving (1 toast)

  • Calories

    64

  • Fat

    2 g

  • Saturated Fat

    1 g

  • Carbohydrates

    8 g

  • Sodium

    141 mg

  • Cholesterol

    3 mg

  • Protein

    3 g

  • Fiber

    0 g

  • Sugar

    1 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From staff writer Jim Webster.

Tested by Jim Webster.

Published December 13, 2023

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