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Plant Paradox Curried Sardines in Radicchio Cups

Sardines might look like a humble food, but they are a nutritional powerhouse. Rich in Omega-3s, sardines are an abundant source of EPA and DHA (what you usually look for in fish oil capsules) and an affordable source of quality protein. That’s why I’m in a mission to contribute to making sardines a staple for those following the Plant Paradox diet.

A powerhouse of nutrition, easy but festive looking and tasting

The hardest part for people who think they don’t like sardines is to get over the texture and the fishy taste (although to be honest, a fish is a fish, so what to be expected?). But I get it. Even though I like eating them straight from the can with lots of lemon juice, I admit they are not the sexiest food to have.

This dish was born from my Danish husband’s craving for a traditional Danish dish, curried herring, something Danish people eat a lot around Christmas. The pickled herring we bought for my husband was not compliant (had too much sugar for me), so I decided that I make my own version of curried fish; sardines and herring are related anyway, so why not?

I get this question a lot: what brand of sardines do you buy? To be honest so far in Dallas there are three choices, and none of them is BPA free: Season brand, Crown Prince and Wild Planet. Of these two, only Season and Wild Planet are certified sustainable, so I get any of them. I prefer buying sardines in water, because I don’t think the extra virgin olive oil used in canning is a good quality oil, no matter the brand. And If I can find without salt I prefer because again, in our days not all salt is created equal. Oh, and I saw a brand of sardines in a glass jar, the brand is called Ortiz, they are in extra virgin olive oil and I believe they are good, but they cost $8.49, which is 3, 4 times more than the cans. Maybe I’ll buy it when I want to splurge on sardines, but until then the can ones seem pretty good to me.

I used Primal Kitchen avocado mayonnaise to make the curry sauce. Added red onion, capers, pear (or you can use apple), goat yogurt, curry powder, turmeric tonic. I use the Turmeric Tonic I buy from Further Foods, which I love because it’s not only turmeric, but a mix of turmeric and other superfoods and adaptogens. If you don’t have the tonic use just turmeric powder. You can use code ‘CREATIVEINMYKITCHEN10‘ for 10% off on your first order.

If you don’t find radicchio where you are, you can use any type of lettuce boats, or endives, or even a compliant bread and serve it the way Danes do, as an open sandwich (‘Smørrebrød’ in Danish, mostly on a slice of rye bread). For decoration I used hard boiled eggs, watermelon radish and parsley, but you can get creative in your own way. Smørrebrød in general is famous for being a good looking, appetizing food, no matter the ingredients.

Despite being made with such a humble ingredient, in my opinion this makes for a great holiday appetizer.

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Plant Paradox Curried Sardines in Radicchio Cups

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By Claudia Curici Serves: 4-6
Prep Time: 30 minutes

A powerhouse of nutrition, easy but festive looking and tasting 

Ingredients

  • 2 cans sardines (preferably in water)
  • FOR THE CURRY MAYO SAUCE:
  • 3/4 cup avocado mayo
  • 2 tbsp finely chopped pear or apple
  • 2 tbsp capers, rinsed and pat dried
  • 2 tbsp finely chopped red onion
  • 1 tsp curry powder
  • 1/2 tsp Turmeric Tonic (Further Food) powder (or just turmeric powder)
  • 1 heaping tbsp goat yogurt
  • FOR SERVING:
  • few leaves of radicchio, washed, dried and cut in half
  • few sliced of watermelon radish
  • 1 or 2 hard boiled egg (pasture raised), each cut in 6 pieces
  • parsley
  • extra virgin olive oil
  • pepper

Instructions

1

Drain the sardines and mash them in a mixing bowl.

2

Mix all of the sauce ingredients together and add them to the sardines bowl, mixing all together.

3

Add the curried sardines to the radicchio boats, decorate with boiled egg, watermelon radish and parsley, pepper. Drizzle with extra virgin olive oil and serve immediately.

Notes

The curried sardines sauce can be stored in the fridge. I do not mention any salt because the mayo and capers should be salty enough, but you can adjust for your own taste. This makes quite a generous portion, for 4 if is served as a main dish, even more if is served just as an appetizer.

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