Rye Crisps with Tomatoes and Sardines

This recipe from Food & Wine's Justin Chapple makes the most of canned sardines. Chapple prepares a bright herb mayo to spread on rye crisps, then tops them with a cherry tomato salad and good-quality sardines. The juices from the tomatoes soften the rye crisps ever so slightly.
  • Total Time:
  • Servings: 4

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Ingredients

  • 1/2 cup mayonnaise
  • 1 tablespoon finely chopped capers
  • 2 teaspoons minced hot red chile
  • 1/4 cup finely chopped parsley
  • 1/4 cup finely chopped chives
  • Kosher salt
  • Pepper
  • 1 pint golden cherry or grape tomatoes, thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 8 light rye crisps, such as Wasa Crispbread
  • Two 4 1/2-ounce cans sardines in olive oil—drained, deboned and broken into chunks (see Note)

How to make this recipe

  1. In a small bowl, mix the mayonnaise with the capers, chile and 2 tablespoons each 
of the parsley and chives. Season the herb mayonnaise with salt and pepper.
  2. In another bowl, toss the tomatoes with the olive oil and the remaining 2 tablespoons each of parsley and chives. Season with salt and pepper.
  3. Spread the herb mayonnaise on the rye crisps and top with the tomatoes and 
sardines. Serve right away.

Make Ahead

The herb mayonnaise can be refrigerated overnight.

Notes

If available, smoked sardines are delicious here, too.

Contributed By Photo © Con Poulos Published August 2016

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