This hearty and filling sardine loaf is perfect as an appetizer or main dish. Made with mashed potatoes and sardines, it’s an incredibly simple recipe ideal for summer days. Prepare it in advance and store it in the refrigerator for a couple of days, thanks to its water bath cooking method. Surprise your family at lunch or dinner with this delicious dish!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Peel the potatoes, cut them into quarters, and boil them until tender.
Mash the boiled potatoes and add the egg yolks, butter, and milk.
Mix well and season with salt and pepper to taste.
Flake the sardines with a fork and mix them into the mashed potatoes.
Grease a large loaf pan (or two medium-sized loaf pans) with butter and sprinkle with breadcrumbs.
Pour the mixture into the prepared pan(s) and cook in a water bath in a preheated oven at 180°C (350°F) for 30 minutes or until the surface is golden brown.
Remove from the oven, let it cool, and store in the refrigerator.
Ensure the potatoes are boiled until tender for smooth mashed potatoes.
Grease the loaf pan thoroughly to prevent sticking.
Serve the loaf chilled or at room temperature for the best flavor.
Use fresh sardines for a more robust flavor if available.
Toss the arugula with olive oil and seasoning just before serving to keep it fresh.
Can I use fresh sardines instead of canned?
Yes, fresh sardines can be used. Cook them first and flake them before adding to the mashed potatoes.
How long can I store the sardine loaf in the refrigerator?
The sardine loaf can be stored in the refrigerator for up to 2 days.
Can I freeze the sardine loaf?
Yes, you can freeze the loaf. Wrap it tightly in plastic wrap and store it in an airtight container for up to 1 month.
What can I serve with the sardine loaf?
Serve it with cherry tomatoes, chopped hard-boiled egg, and fresh arugula leaves for a complete dish.
Can I make this recipe dairy-free?
Yes, substitute the butter and milk with dairy-free alternatives like plant-based butter and almond milk.
