So, I took my deviled eggs (see Part 11) to a tapas party and they were warmly received, but the finger food that made me happiest was sardine-topped crostini. And, guess what? It had diced egg on top.
Now, I feel like most people miss the boat when it comes to sardines. The haters will say they're too fishy. But they're really pretty mild. Especially in this lovely preparation: Smear a bit of harissa paste onto a toasted piece of bread. Top with shaved shallots, sardines that have been seasoned with a little white wine vinegar and chopped eggs.
That's a whole lot of flavor, but the richness of the fish is balance by the spiciness of the chili paste. The eggs added a mellow note. They weren't the star, but an important supporting player. I am going to make that preparation myself and soon. Maybe even tonight.
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