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Growing an Appreciation for Tinned and Jarred Fish + An Anchovy-Artichoke Egg Salad Recipe #FishFridayFoodies

 

It's time for the April Fish Friday Foodies' 2022 event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. This month Wendy is hosting. She writes, "Let's serve up a recipe that starts with canned fish and seafood. Tuna, sardines, anchovies, clams, crab, salmon, etc." Here's the line-up...


 Growing an Appreciation for Tinned and Jarred Fish

I work with a local olive oil and vinegar store that also has an amazing specialty foods pantry section. Once a month, the owner and I come up with a menu that features her products and I do a demo and tasting. Once a quarter, it's a paella party. But for the other two months, it's wide open. 


I've taught grain bowls made with precooked barley, rice, and farro. I've shared pumpkin risotto and each attendee took home an organic heirloom winter squash of make their own. And, most recently, we did a demo using all the tinned and jarred fish from her pantry. Think canned sardines, bonito, and trout along with jarred tuna, mackerel, and anchovies.


For the demo, I made a Sardine Caesar Salad, photographed above, (that I will share soon for a Wine Pairing Weekend post on slow food, slow wine), Tuna Tartines, and a Mediterranean Couscous with Mackerel. I had thought about sharing Bagna Cauda, but didn't have a way to serve that individually. I am certain that all the people at the demo walked away with a renewed appreciation for tinned and jarred fish. There's so much more to make than tuna noodle casserole! 


But for today's event, I am using jarred anchovies and am sharing my...

Anchovy-Artichoke Egg Salad

I always have hard-boiled eggs in my fridge for quick portions of protein. One of my favorite ways to use them is as a salad to put on top of toast or crostini. This egg salad gets an umami boost from anchovies and an earthiness from artichoke spread. I add in a pinch of ground turmeric to get that golden hue!

Ingredients

  • 6 large eggs, hard-boiled and peeled
  • 3 Tablespoons mayonnaise
  • 2 anchovies (more for garnish, if you like)
  • 1 teaspoon artichoke spread
  • 1/2 teaspoon ground turmeric
  • vinegar
  • salt and pepper

Procedure

Mash anchovies in a medium mixing bowl.  Whisk in mayonnaise, artichoke spread, ground turmeric, and a few grinds of black pepper. Add in vinegar to thin the dressing, as needed.

 

Crack and peel the eggs, dice them - or tear them into chunks - then stir into the mayonnaise mixture. Cover and chill the egg salad until ready to use. I spooned some on top of crostini, sprinkled with herbs and topped with anchovy. Delish!


That's a wrap for this month's event. Next month we'll be back as I host seafood in small bites. Stay tuned!

Comments

  1. Perfect for a light lunch or as snacks/appetizers when friends and family pop in.

    ReplyDelete

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