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moribyan

Tinned Fish Dip

A rich, savory dip made from oil-packed sardines with briny castelvetrano olives, smoky harissa, and a golden charred cheese top. It's ready in about 15 minutes and is great warm with crackers, toasted bread, or crudités.

⏱ 15 min2tinned fishsardinesdipeasyquick

Ingredients

  • 2 4-ounce tinsoil-packed sardines · drained
  • 1/4 cupshallot · chopped (about 1 small shallot)
  • 1/4 cupcastelvetrano olives · chopped
  • 1/4 cupmayonnaise
  • 1/4 cupparmesan · grated
  • 1lemon · zested
  • 2 to 3 tablespoonsharissa or Calabrian chili paste
  • 2 tablespoonsparsley · chopped
  • 1/2 tablespoonyellow or dijon mustard
  • —black pepper · to taste
  • —salt · to taste
  • 1/4 cupcheddar · shredded, optional, for topping

Steps

  1. 1

    Add the sardines to a medium bowl, remove any bones, and mash them well with a fork.

  2. 2

    Add the shallot, olives, mayonnaise, parmesan, lemon zest, harissa, parsley, and mustard, then stir with the fork until combined and mostly smooth.

  3. 3

    Season with black pepper and salt to taste and stir again.

  4. 4

    Spoon the dip back into the sardine tins and top with the shredded cheddar, if using. Char the cheese with a kitchen torch until golden.

  5. 5

    If you don't have a torch, put the dip in a heat-safe dish and broil on high for 3 to 5 minutes, watching closely, until the top is golden and bubbling. Serve.

Creator's notes

Made with tinned fish found at an international store; takes 10 to 15 minutes max.

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