Tag: tinned fish
Tomato Toasts with Ricotta and Anchovies
Warm bread, creamy ricotta, ripe tomatoes, and a quick garnish of anchovies and fennel seed is a quintessential summer dish.
It is not only beautiful and tasty but is literally perfect at any time of the day. It’s a great breakfast, a perfect quick lunch, or a great start to dinner.
This isn’t quite a “recipe” but more a list of items to put on bread. Make 1, make 10, and adjust accordingly.
It is highly recommended to eat this as many times as possible during tomato season.
Tomato Toasts with Ricotta and Anchovies
Ingredients
- Slices of crusty bread – highly recommend F&F Levain
- Bellweather Farms whole basket ricotta – sheep or cow
- Ripe tomatoes – cut into slices or chunks
- Ortiz anchovies
- Crushed whole fennel seeds
- Herbs, greens, or microgreens
- Olive oil
- Crunchy saly and fresh cracked pepper
Instructions
- Drizzle bread slices with olive oil and lightly toast in the oven or in a skillet.
- Spread with a thick layer of ricotta.
- Arrange tomatoes on top.
- Lay anchovies on top of the tomatoes.
- Sprinkle with fennel seeds, crunchy salt, and black pepper.
- Drizzle with olive oil.
- Garnish with greens and serve.
Grain Salad with Feta Dressing
As fresh spring vegetables start to pop up, combine them with some cooked grains and a creamy feta dressing. Add some protein by topping the salad with our newest tinned fish line, Scout Canning Ontario Trout with Dill.
Grain Salad with Feta Dressing
Ingredients
Feta Dressing
- 2 cups mixed tender herbs – basil, cilantro, mint, dill, parsley, tarragon
- 1 garlic clove
- 1 jalapeño – seeds removed to reduce spiciness
- 3 Tbsp olive oil
- 2 lemons
- ¾ cup buttermilk or greek yogurt
- 4 oz Feta
- salt
Grain Salad
- 1 cup dried grains – farro, freekeh, barely, bulgar, wild rice
- 1 lbs mixed crunchy spring vegetables – snap peas, cucumbers, radishes, fennel
- 3 scallions
- ⅔ cup pistachios
- 1 can Scout Canning Ontario Trout with Dill
Instructions
Make the dressing:
- In a blender, combine the herbs, garlic clove, jalapeño, olive oil, Feta, the zest of half of a lemon, the juice of 2 whole lemons, and the buttermilk. Blend until smooth and pale green. Season the dressing with salt and transfer to a medium bowl.
Make the salad:
- Cook the grains according to package directions. Place in a large mixing bowl to cool.
- Thinly slice the crunchy vegetables. Add to the bowl with cooled grains.
- Coarsely chop pistachios and thinly slice scallions. Add to the bowl.
- Pour half of the dressing over and stir well to combine, adding more as needed until thoroughly coated. Reserve the remaining dressing for another use. Season the salad with salt.
- Divide among plates. Open the can and flake trout on top of the salad.
Razor Clam Spring Rolls
Break out of the sandwich and salad lunch rut with these fresh and crunchy spring rolls. Filled with cucumbers, lettuce, herbs, and a briney razor clam salad, these are a great way to use up random veggies that have lived too long in the crisper drawer.
While razor clams are a delicious option when it comes to tinned fish, their appearance might… eh… weird you out. Razor clam purists might shudder at the thought of chopping them up, but those people are most likely not your lunch guest. Razor clams are still just as delicious chopped in smaller pieces. And who can resist such a cute box?
If you haven’t worked with spring roll wrappers before, don’t get frustrated if the first one or two break on you. After spending 15 seconds in warm water, you’ll notice when the wrapper softens just a bit. At this point, carefully transfer it to a cutting board, trying not to let it fold over on itself. If it soaks too long, it will be hard to keep from tearing. It’s better to under-soak them JUST a bit, then blot them dry with a paper towel to redistribute the moisture throughout the wrapper. If wrapping in spring roll wrappers is too much work, toss all the ingredients together in a bowl and Ta Da!! A regular salad!
Once a jar of Divina Calabrian Chiles is open, it’s hard not to add them to every dish. But if the Italian/Asian fusion isn’t your thing, use Sriracha or Sambal Oelek instead to spice up the clam salad.
Feel free to swap out a different tinned fish and use other veggies in these spring rolls. Peppers, snap peas, kohlrabi, fennel, radishes would all work great.
Razor Clam Spring Rolls
Ingredients
Razor Clam Salad
- 1 tin razor clams
- 1 small radish
- 1 Divina Calabrian Pepper
- ¼ cup cilantro
- Zest and juice from half a lime
- salt, to taste
Spring Rolls
- ½ cucumber
- 4 pieces lettuce
- 4 basil leaves
- 4 spring roll wrappers
Dipping Sauce
- 2 tbsp soy sauce
- Splash fish sauce
- Juice from the other half of the lime
- 1 tsp honey
Instructions
For the Razor Clam Salad
- Remove the clams from the tin and bring. Coarsely chop and add to a small mixing bowl.
- Finely chop the radish, Calabrian pepper, and cilantro. Add to the bowl with the clams.
- Add the lime juice, zest, and a pinch of salt. Stir to combine and taste. Add more salt or lime juice if needed.
For the Spring Rolls
- Remove the seeds from the cucumber and cut into 4-inch spears.
- Prepare a sheet tray or a shallow bowl with hot water. Working one at a time, dip the rice paper in the water until pliable, but not floopy, about 15 seconds. Transfer to a cutting board and blot with a paper towel.
- Arrange the lettuce and cucumbers on the bottom third of the wrapper. Spread out a quarter of the razor clam salad and top with basil leaves.
- Fold the left and right sides inward, then tightly roll the wrapper away from you. Repeat with remaining wrappers and filling.
For the Dipping Sauce
- Stir together all ingredients in a small bowl. Taste and adjust with more honey or lime juice as needed.
- To serve, cut spring rolls in half and arrange on a plate. Serve with dipping sauce and enjoy.
Onion Dip
Springtime means lots of things – rain, flowers, warmer temperatures. But most of all, fresh Michigan produce! And one of the first crops to pop up are onions.
Spring onions, leeks, and ramps are all beautiful vegetables that signal that spring has sprung. If you find yourself having a few too many on hand, make some onion dip! Any combination and variety of onions will work, even if it’s not springtime – all colors of onions, shallots, leeks, spring onions, ramps, etc.
The most important part of the recipe is the slow caramelization. Trim the tender green parts of the ramps and scallions and add those in towards the end of the cooking time, to not burn them to a crisp.
Some new yogurts from Bellwether Farms have been added to the case. Pick up a tub and try some in this dip.
Our favorite Salt & Vinegar Sal de Ibiza chips make a great dipper for this dip. But don’t limit yourself to just chips. This dip can be spread on pizza dough for an oniony flatbread, or used as a spread on sandwiches.
Onion Dip
Ingredients
- Olive oil
- 4 cups assorted onions, thinly sliced
- 2-3 cloves garlic, smashed
- 1 anchovey filet (optional, but oooh so good)
- ½ cup mayonnaise
- ¼ cup sour cream, crème fraîche or plain yogurt
- 1 tsp onion powder
- Salt and pepper
- Fresh herbs – dill, parsely, chives, chopped
- Piparra peppers or pepperoncini peppers, chopped
Instructions
- Drizzle olive oil to cover the surface of a wide and shallow pan. Add the sliced onions, reserving tender green leaves. Saute over low heat, stirring frequently, until onions reduce in size and become brown and caramel-y, about two hours. During the last 30 minutes of cooking, add the anchovy filet (if using,) smash the garlic cloves, and add the reserved tender leaves and stir to combine. Season with salt and pepper and let cool slightly.
- In a medium bowl, stir together the mayo, sour cream/crème fraîche/yogurt, and onion powder. Add the caramelized onion mixture and stir to combine. Add more creamy ingredients as needed until the desired consistency is achieved. Season with salt and pepper.
- Transfer to a serving dish and top with fresh herbs and chopped peppers. Dip can be stored in an airtight container in the fridge for 5 days.
After 30 minutes 
After 1 hour 
After 1 ½ hours 
After 2 hours
Sardine Sandwich
If you’ve heard it once, you’ve heard it 100 times.
WE LOVE TINNED FISH.
They are a delicious snack, full of brightness, flavor, and nutrients. And even better, you don’t have to cook any seafood to enjoy them!
Tinned fish is even more important and useful during these quarantined times because they are shelf-stable and can be the protein backbone for all sorts of meals. —> see all our other tinned fish recipes.
A simple and well-thought-out sandwich is hard to beat. This sandwich combines the briny and salty sardines, the acidic crunch of pickled carrots, spicy and creamy Calabrian mayo, all topped off with crunchy potato chips.
Use this recipe as a blueprint for more tinned fish sandwiches:
- Any tinned fish can be substituted – tuna, mackerel, salmon, clams
- “Quickle” any crunchy veggies you have on hand – radishes, onions, cucumbers, asparagus
- Feel free to add more to the mayo – lemon zest, grated garlic, chopped herbs
- Choose any bread that you have! If you are stuck at home and want to try making some for yourself, try this simple focaccia recipe from Bon Appetit
- Obviously, any potato chips will work, but we are partial to the Salt & Vinegar Sal de Ibiza chips
And remember, we are still here to supply all the goodies to make life still feel as normal as it can!
Sardine Sandwich
Ingredients
- 1 carrot
- 1 Tbsp vinegar, apple cider, sherry, white wine, etc.
- A pinch sugar
- 2-3 Tbsp mayonnaise
- 1 Divina Calabrian Chili pepper, finely chopped
- 1 tin Sardines
- A handful mixed greens
- A handful potato chips
- 1 square fococcia, sliced in half and lightly toasted
Instructions
- Thinly shave the carrot using a vegetable peeler. Place in a small bowl with the vinegar. Add a pinch of sugar and enough water to cover the carrot. Let sit for at least 15 minutes.
- In another small bowl, stir together the mayo and the chopped Calabrian pepper.
- Open the tin of sardines and remove the backbones if desired. Gently tear into chunks and set aside.
- Build the sandwich. Spread a good helping of mayo on both slices of bread. Arrange the sardines across the bottom piece of bread. Top with the pickled carrots and mixed greens. Carefully place a handful of the potato chips on the lettuce and place the top piece of bread on top.
- Gently smash down and enjoy immediately.
Spanish Migas with Prosciutto and Shallots
Many people may be familiar with the Tex-Mex version of migas – leftover corn tortillas that are fried, tossed with scrambled eggs and often served in tacos – but are less familiar with the Spanish version. While both are derived from the same concept, this Spanish version is a great snack to have on hand.
Spanish migas uses leftover, stale bread to fry with some aromatics. Using prosciutto makes this a bit hearty and adds some funky salty notes to the crunchy bread.
Keep a bowl of these around to sprinkle over tinned fish, stuff inside a chicken, add crunch to a salad, or pile on a bowl of noodles.
Spanish Migas with Prosciutto and Shallots
- 1 loaf stale artisan bread (our friends at Field & Fire make some delicious loaves)
- 1 tsp salt
- 4 Tbsp EVOO
- 1 large shallot, thinly sliced
- 12 slices La Quercia Prosciutto, (sliced a bit thicker than normal) chopped
- ¼ cup chopped fresh parsley
Remove the crust off the loaf of bread and dice the innards into small cubes and place in a large bowl. In a small bowl, combine the teaspoon of salt with a ¼ cup of water and stir to dissolve. Pour the salted water over the bread cubes and let sit overnight. (A few hours would work too if you are pressed for time.)
In a large saute pan set over medium-low heat, drizzle the EVOO in the pan and add the shallots. Cook until they start to get translucent, about 7 minutes, then add the chopped prosciutto. Stirring often, cook until the prosciutto starts to crisp up, then add the bread cubes and continue to cook. Once the bread crumbs become crispy and fried, remove from heat and add the chopped parsley.
While migas are best when eaten within a few hours of making, they will keep in an air-tight container in the fridge for a few days.
Citrus and Date Relish with Branzino
If you’ve heard it once, you’ve heard it a thousand times, WE LOVE TINNED FISH! We can’t say enough about all the wonderful flavors and brands we stock on the Aperitivo shelves. While tinned fish can serve as a quick and easy snack or meal, it’s nice to make something to enjoy alongside.
This citrus and date relish is a yummy condiment to serve on top of any tinned fish, especially the tinned Branzino Grigliato. It brings a freshness and brightness, along with a textural contrast to the soft fish. You could also use this relish to accompany any other cooked fish, with pita chips or on top of some mixed greens.
Any combination of citrus would work with the recipe – grapefruits, oranges, blood oranges, tangelos, etc.
Citrus and Date Relish with Branzino
3 medium mixed citrus- 8-10 kumquats
- 1 small shallot, minced
- 1 small jalapeño, seeded and finely chopped
- ¼ cup cilantro, chopped
- 2 Tbsp fresh mint, chopped
- 4 dates, pitted and chopped
- Salt
- EVOO
- 1 tin IASA Branzino Grigliato
Using a sharp paring knife, slice the peel and pith off of each citrus. Holding the citrus over a bowl to catch the juices, slice alongside the membrane to remove the segment.* Gently tear or chop each segment into 3 or 4 smaller pieces. Add the citrus pieces to the bowl.
Slice the kumquats in 3 or 4 pieces, removing the seeds as you go. Add to the bowl with other citrus pieces.
Add the minced shallot, chopped jalapeño, cilantro, mint and dates to the bowl and gently stir to combine. Drizzle in a few teaspoons of olive oil, a pinch of salt and stir.
To serve, remove the branzino from the tin and set on serving plate. Spoon the relish over the top of the fish. Serve with a bright and crisp white wine, like a Sauvignon Blanc or Grüner Veltliner.
Relish will keep for a few days, but is best if served immediately.
*If you need some help supreming the citrus, follow this guide.
Labneh and Sardine Dip
Fact – everyone should eat more tinned fish. They are packed with flavor, nutrients and come in beautiful little packages. They are also extremely versatile – delicious enough to eat on their own with some crusty bread or a killer ingredient to use in cooking.
Aperitivo has been apart of the tinned fish movement since opening, and the shelves continue to house high-quality and unique conservas from around the world.
This dip is the perfect way to get to know a familiar, but often overlooked fish, the sardine. Matiz Sardines with Lemon have a bright acidity that balances out the richness of the labneh.
If you haven’t tried the Brush Creek Creamery Marinated Labneh, this is your chance! Labneh is strained yogurt, very common in Middle Eastern and Mediterranean cuisines. Brush Creek’s is spiced with garlic, parsley and salt, then marinated in olive oil, peppercorns and chiles. You won’t need the entire jar for this recipe, so spread the leftovers on toasted pitas or dollop on roasted veggies.
Labneh and Sardine Dip
- ⅓ cup marinated labneh- about ⅔ of the jar
- ¼ cup sour cream or creme fraiche
- 1 Tablespoon lemon zest
- 1 Tablespoon lemon juice, plus more to taste
- 2 teaspoons Mama Lil’s Peppers, more if you like it spicy
- 1 tin Matiz Sardines with Lemon
- 1 Tablespoon chopped parsley
- Salt and pepper
- Parsley, lemon zest and oil from labneh, for garnish
- Belgian endive and Rustic Bakery crackers, for serving
In a medium bowl, whisk together the sour cream, labneh, lemon zest and juice and the chopped Mama Lil’s
Open the tin of sardines. Gently pull apart the fillets and pull out the skeleton that runs down the middle. Flake apart and add to the bowl. Add the chopped parsley and stir to combine.
Taste and add salt and pepper. Transfer to a serving bowl and garnish with parsley, lemon zest and drizzle with oil from the labneh. Serve with endive and crackers.
Cheesy Spanish Rice with Mackerel and Crunchy Gremolata
Tinned fish is one of the hidden gems on the Aperitivo shelves, and we are always ready for more excuses to eat them.
This dish has a similar comfort factor as a tuna noodle casserole – rich and creamy rice with a firm and mild fish, topped with a bright and crunchy herb mixture. Cole’s Wild Mackerel in Piri-Piri Sauce is a great fish for this recipe, but feel free to swap it with another firm tinned fish.
Cheesy Spanish Rice with Mackerel and Crunchy Gremolata
Serves 2 as a main dish – 4 as a side.
- 1 8 oz. package Spanish Yellow Rice
- 0.5 – 0.6 pound Saffron Raclette
- 1 tin Cole’s Wild Mackerel in Piri-Piri Sauce – 4 fillets
- 1 garlic clove
- 1 anchovy fillet
- 1 teaspoon coriander seeds
- ½ tablespoon olive oil
- 1/4 cup Panko breadcrumbs
- 1/4 cup parsley, chopped
- 1 tablespoon lemon zest
- Pinch red pepper flakes
Cook the rice according to the package instructions.
Remove the rind from the cheese and grate on a large hole box grater. Once rice is cooked, remove from heat and fold in the cheese. Keep warm.
Finely mince the garlic clove and anchovy fillet. Pile the chopped garlic and anchovy on one side of the cutting board. Tilt the knife at a 30-degree angle to the board and drag it over the garlic-anchovy mixture, scraping it across the surface of the board. Pile up the mixture again, sprinkle lightly with salt, and scrape again. Repeat until the mixture is a smooth paste and add to a small mixing bowl.
In a large skillet, toast coriander seeds over medium heat until fragrant, about 4 minutes. Remove and crush seeds using your favorite method (mortar and pestle, back of a skillet, etc.) and add to the bowl with the garlic-anchovy paste.
Drizzle about a half a tablespoon of olive oil in the same skillet and toast the Panko breadcrumbs until golden brown, about 5 minutes. Add to mixing bowl, along with the lemon zest, chopped parsley and red pepper flakes. Stir together and drizzle with olive oil to slightly moisten.
Divide cheesy rice among serving plates. Remove mackerel fillets from the tin and divide evenly among the plates. Sprinkle with the crunchy gremolata and serve with a bright and crisp white wine.
Suggested wine pairing – Nortica Alvarinho from northern Portugal
“Paella” Nachos
The goal behind the creation of all Aperitivo Nachos is to make a delicious and flavorful snack or meal, with minimal ingredients and minimal effort. They are a quick and easy dish to bring to a party, or make for yourself after a long day.
These nachos are inspired by the flavors of Spanish Paella. Saffron-infused raclette gets melted over tender and flaky Spanish tortas pieces, all topped with stuffed calamari and a piquillo lemon aioli. While this version of nachos does call for making a simple aioli, it is worth the small effort. It might be the best part of the nachos.
“Paella” Nachos
Makes 1 medium sheet pan worth of nachos
Aioli
- ¼ cup Hellman’s Mayonnaise
- 1 Matiz piquillo pepper, finely diced
- 1 small garlic clove, grated on a microplane
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper
Nacho Assembly
- 1 package Matiz Tortas de Aceite
- 0.4 – 0.5 pounds Jumi Saffron Raclette
- ½ green or red pepper, thinly sliced
- 1 package Cole’s Stuffed Calamari
- Chopped parsley
- Lemon wedges for garnish
To make the aioli, mix all the ingredients together and season with salt and pepper to taste. Set aside until nachos are ready.
Preheat oven to 350℉ and line a medium sheet pan with aluminum foil.
Gently break the tortas into pieces (roughly the same size as tortilla chips) and scatter on the lined sheet pan. Remove the rind from the cheese. Using the large holes on a box grater, shred the cheese and scatter on top of the torta pieces. Place the sliced peppers over the cheese and set in the oven. Bake for 5-6 minutes until the cheese is melted.
In the meantime, slice each stuffed calamari into thin rounds.
Remove the pan from the oven and scatter the calamari over the melted cheese and peppers. Drizzle some of the leftover oil from the tin over the nachos and set back in the oven for an additional 1 minute.
Remove the nachos from the oven. Sprinkle on chopped parsley and small dollops of the aioli and serve.
