Marinated maine sardines

Yield: 6 Servings

Measure 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 \N Lettuce cups
\N \N Paprika to taste

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

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