| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Salads, Seafood |
6 |
Servings |
INGREDIENTS
| 3 |
cn |
(4 oz each) Maine Sardines |
| 3/4 |
c |
Sour cream |
| 1/4 |
c |
Half-and-half |
| 1/4 |
c |
Tarragon vinegar |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Dry white wine |
| 1 |
cl |
Garlic; crushed |
| 1/2 |
ts |
Prepared horseradish |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Onion; thinly sliced |
| 1 |
c |
Cucumber; peeled, slice thin |
| 6 |
|
Lettuce cups |
|
|
Paprika to taste |
INSTRUCTIONS
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
Posted to MM-Recipes Digest V3 #292
Date: Thu, 24 Oct 1996 11:51:49 PST
From: l.and-e.smith@juno.com (Lois Smith)
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