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Appetizers, Fish and Shellfish

Sardines with chermoula

Sardines with chermoula
Kirk McKoy / Los Angeles Times

In this age of fresh and local, canned foods are so far out of fashion that it sometimes seems as if they hide their heads when you walk past them in the grocery store. In some cases, this is valid: ... Read more

Total time: 12 minutes | Serves 6 to 8
  • 1/2 teaspoon minced garlic
  • 3 teaspoons chopped mint
  • 1/2 cup chopped parsley
  • 1/4 teaspoon red pepper flakes
  • 3/4 teaspoon salt
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 (120-gram) can sardines in olive oil
  • Crackers

Step 1Combine the garlic, mint, parsley, red pepper flakes and salt in a mortar and pestle, and pound to a paste. Slowly add the olive oil, stirring constantly to make a creamy sauce. Stir in the red wine vinegar and adjust seasoning to taste. Alternatively, pulse the garlic, mint, parsley, pepper flakes, salt, olive oil and vinegar in a blender to make a chunky paste. This makes about one-third cup chermoula.

Step 2Drain the sardines and stir them with a fork to break into pieces. Spread approximately 1 teaspoon of sardines on a small cracker and top with approximately one-half teaspoon chermoula. Repeat until all sardines have been used. If you have sauce left over, it will store tightly covered in the refrigerator for up to 3 days.


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