...gonna kick the darkness 'till it bleeds daylight... musings of a hungarian in texas

©2003 by Annamaria Kovacs. All contents of this blog are the property of the author. Use with written permission only.

Wednesday, April 25, 2007

Sardines in Avocado

I lifted this shamelessly from a Hungarian food blog for my English-speaking audience here...

2 avocados
2 small tins of very good quality sardines in olive oil (I used Portuguese sardines from Kroger's ethnic grocery isle- for about $1.50 a box)
2 tbsp. extra virgin olive oil
1.5 tbsp white wine vinegar (sherry vinegar if you have it)
juice and grated rind of 1/2 lemon, generously
fistful of fresh parsley (in a pinch dried one will do as well), finely chopped
salt, freshly ground black pepper to taste
Cayenne pepper or red Aleppo pepper to taste
2 green onions, thinly sliced

Mix in a small bowl broken-up sardines, olive oil, vinegar, lemon juice and grated rind, chopped parsley. Season with spices to taste. Cover and refrigerate for at least 1 hour to get the flavors to blend. If you prepare it for dinner, mix this as soon as you get home then do the other chores until your Other Half gets home.
When ready to serve, cut avocados in half, lift seed out and spoon sardine salad into cavity. Decorate with the onion slices.
Serve with toast and butter on the side.
One word: yum. This would make amazing appetizers for a fancier dinner party as well, using 1/2 avocado per person, and decorating the avocados with some longer green stalks of the green onions. I realized too late that I should have taken pictures!!



Post a Comment

<< Home