This is an appetizer / salad course fresh from the sustainability desk, a somewhat Mediterranean inspired salad that incorporates canned sardines, chick peas, and feta as its prime components. If you are not a big fan of the chick peas, wait until I post a twist on this tomorrow. Pack this with a cold-pac and it travels well… it is picnic season as you know.
Here’s what you’ll need:
2 to 3 cans of sardine fillets
- 1/4 cup olive oil
- 2 tablespoons flour
- 1 tablespoon finely ground cornmeal (or substitute equal amount flour)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups (1 16-ounce can) chickpeas, drained
- 2/3 cup diced, seeded cucumber
- 1/2 cup crumbled feta cheese
- 1/2 cup pitted and sliced black olives
- Zest and juice of 1 medium lemon
- 1 tablespoon chopped mint leaves
- 1 tablespoon chopped chives
Carefully lay sardine fillets out on a towel and pat dry. Make coating by combining flour, cornmeal, salt, pepper, cumin, paprika and cayenne. Set aside.
In a medium bowl stir together chickpeas, cucumber, feta, olives, lemon zest and juice, mint and 1 tablespoon of the olive oil. Arrange equal parts of salad base on six plates.
Dredge sardines through flour mixture and set aside, ready to be fried. Heat remaining olive oil over medium heat in a fry-pan large enough to accommodate the sardines in one or two batches. When barely smoking, carefully lay in sardines, working in two batches if necessary to avoid crowding. Sizzle fish in oil about 30 seconds on each side then carefully transfer back to dry towel to drain. Now, a word of caution here, make sure the pan is hot. This prevents the extremely delicate fillets from sticking.
Stack the fillets on top of each salad and sprinkle with a pinch of chopped chives and a few cracks of black pepper.
This does indeed go well with a Duck Walk white.