Marinated maine sardines
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cans | (4 oz each) Maine Sardines |
| ¾ | cup | Sour cream |
| ¼ | cup | Half-and-half |
| ¼ | cup | Tarragon vinegar |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Dry white wine |
| 1 | clove | Garlic; crushed |
| ½ | teaspoon | Prepared horseradish |
| ½ | teaspoon | Salt |
| ½ | cup | Onion; thinly sliced |
| 1 | cup | Cucumber; peeled, slice thin |
| 6 | Lettuce cups | |
| Paprika to taste | ||
Directions
Drain sardines and arrange in a single layer in a shallow baking dish.
Combine creams, vinegar, lemon juice, wine, garlic, horseradish, and salt. Separate onion slices into rings. Add onion and cucumber. Mix well and spread over sardines. Chill overnight. Arrange in lettuce cups and sprinkle with paprika. Dave's notes: This tastes good with malt vinegar instead of tarragon vinegar.
From "Flavor of Maine - Sardine Secrets", US Dept. of the Interior, 1968 MM by Dave Sacerdote