Sometimes the tin is a win! It’s no secret that tinned fish have come back into fashion and onto our plates in the last couple of years. We personally can’t get enough of this compact seafood, which comes bursting in flavor and fresh nonetheless. Our tinned fish baguettes are a celebration of this trend! Discover the recipe below.
How to Assemble Our Tinned Fish Baguettes
We at Scrumdiddlyumptious believe in the beauty of lunch. It can provide the perfect break or even much-needed turn around when things are looking down. Our tinned fish baguettes are one such soft-landing. With all the perfect crunch of a baguette and boldness of sardines, it would seem the grand tradition of the lunchtime sandwich is back and better than ever.
Now, let’s dig into why our tinned fish baguettes make so much sense. Two baguette halves will cradle flavorful and deliciously velvety fish with layers of cold salted butter, fresh arugula, and juicy tomatoes. We suggest sardines for a particularly potent and bold flavor. Of course, what would a lunchtime sandwich be without a twist? What really gives this sandwich its wings is a lime-mayonnaise blend that will lift up the sardines without any conflict.
But really, feel free to adapt our tinned fish baguettes recipe to your stomach and heart’s content! Salsa verde, a bit of pesto, or even a harissa-mayo blend could each work wonderfully in this recipe in place of the lime-mayo mix. Even the sardines can be swapped out, say for mackerel which would bring a milder, buttery element to the sandwich. The great thing about this recipe is that you can really play around with it and find what fits both your appetite and hunger! If you really want to get gorgeous with it, take a swing at the sandwich with our homemade herb baguettes. Enjoy!
For homecooking, it’s always good to have a few artisinal sandwiches in your wheelhouse. At Scrumdiddlyumptious, we have you covered with recipes like our sourdough chicken melt and vegetarian oatmeal burger with onion jam.
Tinned Fish Baguettes
Ingredients
For the lime-mayo:
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice and a bit of zest if possible
- chopped parsley or dill fresh
- freshly ground black pepper
For the tinned fish baguette:
- 1 (12 in) crusty baguette
- 2 tbsp cold butter salted
- 2 tbsp mayonnaise
- 1-2 tins sardines in olive oil or brine
- A few argula leaves
- 1 dill pickle thinly sliced
- 1 tomato sliced
- fresh herbs e.g., parsley, dill, or basil
- freshly ground black pepper
- lemon wedge
Optional Add-ons:
- thinly sliced red onion or shallot
- capers
- drizzle of hot sauce
- deli pickle on the side
Instructions
- Start by preparing the lime-mayo: In a small bowl, mix all ingredients in a small bowl until smooth. Adjust seasonings to taste.
- Now, slice the baguette in half lengthwise. Lightly toast if desired for extra crunch.
- On the bottom half, spread a layer of cold butter. On the top half, spread a generous amount of lemon-herb mayo.
- Gently lay the sardines along the bottom half of the baguette. Use a fork to break them slightly if preferred.
- Top the sardines with arugula, followed by sliced dill pickle and tomato. Add a few fresh herb leaves, if using.
- Now, crack a bit of black pepper over the top and squeeze a touch of lemon juice for brightness. If using any add-ons, add them on here.
- Close the baguette, press gently, and slice it in half. Serve immediately with a deli pickle on the side, if so desired, or wrap for later.