Smoked-Sardine Brandade

A meal in Provence: Swapping out the salt cod for sardines turns this classic into a sea-friendly starter. Pair with a crisp rose to ensure Frenchie cred. Packed with vitamin B12, this shiny superfood is great for those who don't eat red meat. Like salmon, sardines are among the few foods that naturally contain vitamin D.

  • Servings: 4

Photography: John Kernick

Source: Whole Living, April 2012


  • 1/2 pound russet potatoes, peeled and cut into 1-inch chunks
  • 2 garlic cloves, peeled
  • Coarse salt
  • 1 (4.25-ounce) can smoked Pacific sardines, packed in olive oil
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • Finely grated zest of 1 lemon, plus 1 tablespoon lemon juice
  • Pinch cayenne pepper
  • 1 small loaf crusty multigrain bread, sliced


  1. In a medium saucepan, cover potatoes and garlic with water and season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, 8 to 10 minutes. Drain, reserving 1 cup cooking water, and return to pan.

  2. Add sardines and their oil. Whisk mixture until combined, then gradually whisk in oil. Add reserved cooking liquid to adjust consistency. Stir in lemon zest and juice and season to taste with cayenne.

  3. Preheat broiler. Brush bread with oil and toast until golden brown and crispy, 1 to 2 minutes. Serve warm with brandade.


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