Sardine and Roasted Garlic Spread

photo 3I am often thinking about ways to eat more fish and get the benefits of Omega 3.  I avoid farmed fish and canned sardines are a great wild caught option.  Thanks to Costco, there are usually several cans of wild caught, sustainably harvested sardines in olive oil in my pantry.  While they are tasty straight out of the can, I was looking for something with added flavor.  A Google search for “paleo sardine recipes” turned up  Sardine and Roasted Garlic Spread from PaleoLeap.  We love garlic, especially roasted garlic, so this seemed like a good bet and it was!

Roasting the garlic is easy, but does take some time so plan accordingly.

roasted garlicThe recipe gives instructions for roasting the garlic, repeated here for your convenience.

  1. Preheat oven to 400 degrees.
  2. You need to use complete heads of garlic for roasting.  Peel away any of the outer layers of skin that are no longer intact.  Avoid pulling off too much, as you need the bulb to remain whole.
  3. Cut off the very top portion of the bulb, about 1/2″ so that all of the individual cloves are exposed.
  4. Place the bulb on a sheet of aluminum foil, drizzle with olive oil and sprinkle with salt and pepper.
  5. Gather the ends of the foil and twist to close the bulb in completely.
  6. Place foiled garlic on a baking sheet and bake for 30 to 35 minutes, until the garlic is tender throughout.  (My garlic clove took 40 minutes to become tender when pierced with a fork and smelled heavenly.)
  7. As soon as you remove the garlic from the oven, open the foil immediately so that the heat escapes and it begins to cool.
  8. Once cooled you can easily pop each individual clove out.

At this point family members were commenting on how great the kitchen smelled!

photo 2I made a couple of slight modifications to the PaleoLeap recipe (lemon juice instead of red wine vinegar and olive oil from the sardine cans instead of the 12 tablespoons of olive oil) and it was delicious!

  • 1 head of roasted garlic cloves
  • 8 sardine fillets (2 3.75 oz cans) in olive oil
  • 2 tablespoons capers
  • 3 tablespoons lemon juice
  • sea salt and freshly cracked black pepper to taste

Put the roasted garlic cloves, sardines plus the olive oil from the cans, capers and lemon juice into a mini food processor or blender and process a couple of minutes until a smooth paste forms.  Add salt and pepper to taste.  If it seems too dry you can add a little more olive oil to get the desired spreading consistency.  Serve immediately or refrigerate any leftovers.  Alas there were no leftovers here, just comments like “Let’s have this again tomorrow!”photo 2

I served it on thinly sliced toasted paleo bread.  It would also be good on sliced cucumber rounds and makes a great appetizer or light lunch.

 

 

 

 

 

I am grateful each day for wellness, happiness and the opportunity to share with you.