Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
Sardine Butter. Does the combination of these two words have you salivating or grimacing? Canned sardines are a delicious, nutritious fish, but they aren’t everyone’s favorite. The flavor can be a little, well, fishy. But there are a lot of omega-3s and other nutrients packed into those small, oily little fish, so finding a way to love ‘em is a worthwhile endeavor.
Butter, on the other hand…who doesn’t love butter? Mashing butter and canned sardines together with lemon and cayenne makes a simple but stunning spread. Sardine butter has a more assertive, less delicate flavor than anchovy butter. But sardine butter is much less “fishy” than sardines straight out of the can (if that’s a plus for your taste buds).
In recipes like this, with so few ingredients, quality matters. Use your favorite salted butter, hopefully one that’s pastured or cultured. Grab a few cans of sardines from the grocery store, taste-testing to find you favorite. Boneless sardines give the butter a smoother texture, but if you don’t mind a little crunchiness (and want the calcium) then go ahead and use bone-in. Whether they’re smoked or un-smoked, packed in water or olive oil, is your choice.
Sardine butter can be spread on your favorite Primal cracker, or on the Parmigiano-Reggiano & sesame crisps included in the recipe below. Sardine butter is fantastic spread on raw, crunchy veggies like radishes or dolloped onto warm roasted vegetables.
Servings: Approximately 1 cup sardine butter
Time in the Kitchen: 10 minutes
Depending on how much you like canned sardines, you can use the whole can or just 1 or 2 fillets for this recipe.
In a bowl, use a fork to mash the sardines and butter together. Add the lemon juice and cayenne and mash until blended in.
Pack the butter into a small dish or scoop it onto parchment paper and roll it into a log that can be sliced. The butter can be served immediately or refrigerated until firm.
Parmigiano-Reggiano Sesame Crisps
Preheat oven to 350°F/176°C.
Line a sheet pan with parchment paper.
Grind half the cheese with the side of the box grater that grates shreds of cheese, and half the cheese with the side of a box grater that grates cheese very finely.
Combine both piles of cheese in a bowl with black pepper.
Drop rounded tablespoons of the cheese on the baking sheet. Sprinkle sesame seeds on each pile.
Bake 6 to 7 minutes until bubbling and golden.
Let cool, then remove from pan with a spatula.