Sardèle in Saòr Crostini and Salmon, Horseradish, and Dill Crostini

I have been busy preparing for our Memorial Day cookout all weekend, stay tuned for many more recipes! We invited way too many people, so this won’t be a sit down dinner. We will be grilling meats and feasting on salads, breads, and steak and sauces. While we are grilling up all of the meats, I wanted to have an appetizer that people can grab and walk around the yard with. In comes my favorite crostini, Sardèle in Saòr!

Gonzo and I argued about this dish a bit when I first introduced it during the Venetian dinner. Sweet and vinegary, they won’t go for it, he said. I was almost convinced to take out the raisins, but I am glad I kept it. Sardines are amazing!

I don’t know why everyone here is so afraid of sardines and anchovies. Dusted with flour and fried, they turn decadent, especially when paired with the vinegar flavor of the marinated onions and the sweetness of the raisins. Make this dish several days in advance, it gets better with time. And don’t be afraid if you have too much liquid, the sardines soak up a lot overnight.

Sardèle in Saòr Crostini

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1 pound small sardines
flour to coat
olive oil
4 oz pine nuts
1/2 cup white raisins, soaked in hot water and drained
4 large onions, thinly sliced
12 oz white vinegar

to serve:
1-2 loaves fresh baked baguette
1 clove garlic, sliced in half

  1. Season flour, coat sardines. Brown in oil for about 2-3 minutes, set aside.
  2. Preheat oven to 350 and toast pine nuts for 4-5 minutes.
  3. Cook onion in olive oil for 20-30 minutes. Add vinegar. Add pine nuts and raisins.
  4. Layer onion mixture and sardines. Leave in fridge to absorb for at least a day.
  5. To serve, slice up some fresh baked baguette. Broil until golden, and rub with a clove of garlic.
  6. Make sure you pile a bit of sardine and onion on each slice for the fullest flavor.

Total cooking time: 40 minutes, serves 16-20

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Salmon, horseradish and herbs. That flavor keeps creeping into my dishes of late. Try it on butter seared salmon as well! My trip to Venice and the Venetian dinner inspired me to start many an evening with this pair of crostini. I figured I would still be grilling when people arrived and we can have an informal first course of “hand food” and wine. This is a very simple fresh pairing that does not take too much effort to combine. It is well worth the minimal effort you will need to put into it.

Salmon, Horseradish, and Dill Crostini

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1 cup crème fraîche, strained yogurt, or sour cream
2 tbsp Dijon mustard
3 tbsp horseradish
pinch of sugar, salt/pepper
8 oz smoked salmon
dill springs

to serve:
1-2 loaves fresh baked baguette

  1. Mix together first four ingredients for sauce.
  2. Toast bread, smear sauce. Top with salmon and dill.

Total cooking time: 20 minutes, serves 12-14

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I am thrilled to announce that we have raised over $2500 in the first 10 days! More than half way there!

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3 Comments Add yours

  1. chefkreso says:

    Delicious 😍

    Liked by 1 person

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