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Gallery Smoked-Sardine Brandade Credit: John Kernick Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1/2 pound russet potatoes, peeled and cut into 1-inch chunks 2 garlic cloves, peeled Coarse salt 1 (4.25-ounce) can smoked Pacific sardines, packed in olive oil 2 tablespoons extra-virgin olive oil, plus more for brushing Finely grated zest of 1 lemon, plus 1 tablespoon lemon juice Pinch cayenne pepper 1 small loaf crusty multigrain bread, sliced
Gallery Smoked-Sardine Brandade Credit: John Kernick
Recipe Summary Servings: 4
Gallery
Smoked-Sardine Brandade Credit: John Kernick
Smoked-Sardine Brandade
Credit: John Kernick
Smoked-Sardine Brandade
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1/2 pound russet potatoes, peeled and cut into 1-inch chunks 2 garlic cloves, peeled Coarse salt 1 (4.25-ounce) can smoked Pacific sardines, packed in olive oil 2 tablespoons extra-virgin olive oil, plus more for brushing Finely grated zest of 1 lemon, plus 1 tablespoon lemon juice Pinch cayenne pepper 1 small loaf crusty multigrain bread, sliced
Directions
In a medium saucepan, cover potatoes and garlic with water and season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, 8 to 10 minutes. Drain, reserving 1 cup cooking water, and return to pan.
Add sardines and their oil. Whisk mixture until combined, then gradually whisk in oil. Add reserved cooking liquid to adjust consistency. Stir in lemon zest and juice and season to taste with cayenne.
Preheat broiler. Brush bread with oil and toast until golden brown and crispy, 1 to 2 minutes. Serve warm with brandade.
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All Reviews for Smoked-Sardine Brandade
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All Reviews for Smoked-Sardine Brandade
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
