FOOD NEWS
Canned Sardines And Butter Is The Ultimate French Umami Spread
BY RYAN CASHMAN
Residents of the Charente-Maritime region of western France have a tradition of mixing the region's renowned sardines with butter salted with crystals from the island, Île de Ré.
Sardines are more delicate and far less fishy than anchovies, have a robust, meaty texture, and have a subtle yet complex flavor that packs a savory punch when mixed with butter.
Mashing sardines into rich and creamy European-style butter seasoned with fleur de sel, a citrus splash, and a dash of chives creates the ultimate French umami spread.
The sardine butter has a long shelf life in a container in the fridge or freezer, just make sure it's warm enough to spread when you're ready to use it.
The traditional French way of using sardine butter is as an hors d'oeuvre. It's easily spread over toast and crackers and combines brilliantly with raw vegetables.
Thinly sliced radishes atop a sardine-buttered piece of toast make a flavorful appetizer or use sardine butter instead of mayonnaise or mustard on a sandwich.