Brunswick Sardines: A Preparation Guide

Brunswick Sardines are a tasty, nutritious, and simple food to cook with. They are packed full of protein and are available in a range of classic and contemporary flavours. They can be purchased in most major grocery stores in Canada and some international locations. They are sold in cans and pouches and are shelf-stable, meaning they do not need to be refrigerated unless opened.

There are many ways to prepare Brunswick Sardines, including mashing them and adding them to toast, or using them as an ingredient in dishes that require cooking. They can be used in recipes such as sardine croquettes with yoghurt dipping sauce, rocket pesto with sardines on toast, and seafood linguini with sardine salsa verde.

Sardine croquettes with yoghurt dipping sauce

Ingredients:

• 3 medium potatoes (380g)
• 1 x 106g tin of Brunswick Sardines in Water (No Added Salt)
• Small handful of parsley (25g), finely chopped
• 1/2 brown onion (55g), finely chopped, or 25g of chives, chopped
• 1/4 tsp each of salt and pepper
• 1 1/2 cups (95g) breadcrumbs
• 1 egg, lightly whisked
• Vegetable oil, for frying

Yoghurt Dipping Sauce:

• 1/2 lemon
• 1 cup Greek yoghurt
• 2 tbsp sour cream
• A handful of fresh coriander, chopped finely
• Salt
• Pink peppercorns

Method:

• Boil the potatoes until tender, then drain and leave to cool.
• In a large bowl, mash the sardines and potatoes together.
• Add the onion, parsley, salt, and pepper, and stir to combine.
• Stir in the breadcrumbs and egg until well combined.
• Form the mixture into small, flat patties using your hands. You should be able to make around 14 croquettes.
• Heat a few inches of vegetable oil in a deep frying pan over medium-high heat.
• Carefully place the croquettes in the hot oil, being careful not to overcrowd the pan.
• Fry the croquettes for 2-3 minutes on each side, or until golden brown.
• Remove from the oil and place on a paper towel-lined plate to absorb any excess oil.
• To make the yoghurt dipping sauce, add the zest and juice of half a lemon to a small bowl, along with the Greek yoghurt, sour cream, coriander, a pinch of salt, and a few pink peppercorns. Stir to combine.
• Serve the croquettes hot with the yoghurt dipping sauce on the side.

Sardine linguine

Ingredients

• 106g tin of Brunswick Sardines in Olive Oil
• 1/4 tsp dried chilli flakes
• 30g butter at room temperature
• 400g linguine
• 1/4 cup extra virgin olive oil
• 2 cloves of garlic, finely chopped
• 2 tbsp chopped fresh parsley
• 1 brown onion, finely chopped
• 150g cherry truss tomatoes, halved
• 2 tins of lemon chilli garlic sardines, drained
• 1 tsp dried chilli flakes
• Breadcrumbs and pine nuts (optional)

Method

• Drain the sardines and combine them with the other ingredients. Pulse until smooth, taste, and season with salt and pepper to your liking.
• Bring a large pot of salted water to a boil and cook the linguine as per the packet instructions, to al dente. Drain.
• Meanwhile, heat 2 tbsp of olive oil in a frying pan over medium heat.
• If you want to include the optional ingredients, add the breadcrumbs and pine nuts and cook, stirring often for 1-2 minutes or until lightly golden. Add half of the garlic, stir to combine, and cook for a further minute until fragrant. Remove from the heat, transfer to a bowl, and stir through half of the parsley.
• Return the frying pan to a medium heat and add the remaining olive oil. Fry off the onion for 3-4 minutes, until translucent, stirring often.
• Add the remaining garlic and the cherry tomatoes and cook for a further 1-2 minutes.
• Pour in the white wine to deglaze and add the sardines. Toss to combine and cook until the sardines are heated through.
• Add the drained linguine to the pan, along with the dried chilli flakes and remaining parsley. Toss to coat evenly. Season with salt and pepper to taste.
• Divide into serving bowls and garnish with the pinenut breadcrumbs and a squeeze of lemon juice.

Sardine pate

Ingredients:

• 2 tins of good-quality sardines in olive oil
• 1 tablespoon of gherkins and/or capers (optional)
• 1 tablespoon of Dijon mustard
• Juice of half a lemon (or more to taste)
• Finely chopped chives or spring onions to garnish
• Salt and pepper to taste

Method:

• Mash the sardines in a bowl with the back of a fork, including the soft, calcium-rich bones.
• Add the butter, mustard, and lemon juice, and continue to mash until well combined.
• Finely chop the gherkins or capers (if using) and add them to the pate mixture.
• Season well with salt and pepper, and add more lemon juice if desired.
• If you prefer a smoother consistency, combine the ingredients in a food processor and pulse until you achieve the desired consistency.
• Garnish with some chopped chives or spring onions (optional).
• Serve with raw vegetable crudites, crispbreads, pitta toasts, warm chunky wholegrain bread, or fresh baguettes.

Tips:

• If using a powerful blender such as a Thermomix or Nutribullet, chop the gherkins and capers first, then combine all the ingredients in the mixing bowl and blend until you reach the desired consistency.
• You can serve this pate as a starter for a dinner party or as a simple dipping snack.
• This recipe works well with canned sardines and is a wonderfully healthy choice, providing plenty of anti-inflammatory omega-3s and calcium.

Sardine wrap-ups

Ingredients

• 2 cans of BRUNSWICK® SARDINES in SOYA OIL, drained (for added flavour, you can use BRUNSWICK® SARDINES IN MUSTARD SAUCE, or any flavour of BRUNSWICK® SEAFOOD SNACKS)
• 4 soft tortillas or other flatbread
• 1/2 cup grated mozzarella or Monterey Jack cheese
• Choice of: onion slices, shredded lettuce, sweet green pepper strips, pickle slices, tomato slices, black olive pieces, cucumber slices, jalapeno pepper slices
• Ranch dressing, mustard or mayonnaise
• 2 cans of BRUNSWICK® Sardines with Hot Tabasco Peppers, drained, or 2 cans of BRUNSWICK® Seafood Snacks in Hot Sauce
• 1 small can of green chillies
• 1/2 cup cheddar cheese, shredded
• Choice of: chopped onion, sweet green pepper, lettuce, jalapeno or other peppers, refried beans

Method

• Flake the BRUNSWICK® SARDINES with a fork.
• Spread a layer of sardine pieces over the bread.
• Top with cheese, dressing and other fillings of choice.
• Roll the sandwich wrap, jelly-roll fashion, and secure with a toothpick.

Tips

• For a vegetarian option, substitute the sardines with diced avocado or houmous.
• For a vegan option, omit the cheese and use vegan flatbread.

Sardine breakfast hash baskets

Ingredients:

• 2 cans of Brunswick Sardines in Springwater (No Added Salt)
• 1/4 red onion, finely sliced
• 1-2 tbs chopped parsley
• Cracked pepper to taste
• 2 slices sourdough bread
• 2 eggs
• Butter
• Hash browns

Method:

• In a bowl, mash the sardines. Add the onion, parsley, vinegar, and cracked pepper and stir to combine.
• Toast your bread, then butter it. Place the radicchio down first, then top with the sardine mixture.
• Fry or bake your hash browns until crispy.
• Fry your eggs to your liking.
• Place the hash browns on a plate and top with the sliced sourdough and sardine mixture.
• Place the fried eggs on top and serve immediately.

Tips:

• You can add chopped tomatoes, avocado, or feta cheese for extra flavor.
• If you don't have time to make hash browns from scratch, you can use store-bought ones.
• For a spicier kick, add some chopped jalapenos or chili flakes to the sardine mixture.

Frequently asked questions