Tinned Fish Salad Dip
A rich, savory dip built straight from a couple tins of sardines, with briny olives, smoky harissa, and a broiled cheese top to finish it off. It comes together in one bowl with almost no active cooking. Serve it warm with crackers, toasted bread, or crudités.
Servings
Ingredients
- 2 4-ounce tins oil-packed sardines, drained
- 1/4 cup chopped shallot, about 1 small shallot
- 1/4 cup chopped castelvetrano olives
- 1/4 cup mayonnaise
- 1/4 cup grated parmesan
- zest of 1 lemon
- 2 to 3 tablespoons harissa or calabrain chili paste
- 2 tablespoons chopped parsley
- 1/2 tablespoon yellow or dijon mustard
- black pepper, to taste
- salt, to taste
- 1/4 cup shredded cheddar, optional, for topping
Instructions
- In a medium bowl, add the sardines, removing any bones if there are any, then mash well with a fork.
- Add the shallot, olives, mayonnaise, Parmesan, lemon zest, harissa, parsley, and mustard, then stir with the fork until combined and mostly smooth.
- Season with black pepper and salt to taste, then stir again to combine.
- Transfer the dip back into the sardine tins and top with the shredded cheddar, if using, then use a kitchen torch to char the top of the cheese until golden.
- If you don't have a torch, transfer the dip to a heat-safe dish instead and broil on high for 3 to 5 minutes, watching closely, until the top is golden and bubbling, then enjoy!
Notes
Q: Can I make this without a broiler or torch?
A: Yes, you can skip the browning step entirely and serve the dip as-is, or warm it briefly in a skillet over low heat before serving. Q: Why transfer to a heat-safe dish instead of broiling in the tin?
A: Tins aren't rated for oven heat, and their lining can release harmful chemicals when exposed to direct broiler temperatures, so a heat-safe dish is the safer option there. A torch flame doesn't heat the tin the same way and is fine to use directly. Q: What can I serve this with?
A: Crackers, toasted baguette, or sturdy vegetables like endive and cucumber all work well.
A: Yes, you can skip the browning step entirely and serve the dip as-is, or warm it briefly in a skillet over low heat before serving. Q: Why transfer to a heat-safe dish instead of broiling in the tin?
A: Tins aren't rated for oven heat, and their lining can release harmful chemicals when exposed to direct broiler temperatures, so a heat-safe dish is the safer option there. A torch flame doesn't heat the tin the same way and is fine to use directly. Q: What can I serve this with?
A: Crackers, toasted baguette, or sturdy vegetables like endive and cucumber all work well.
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