Sardines with Skordalia, Roasted Red Peppers, and Goat Cheese

By LRay

The Local Palate, October 2014, page 63.

Recipe from Chef Frank Stitt of Highlands Bar and Grill, Birmingham, Alabama

Photo by Melina Hammer

Ingredients

• 1/2 cup homemade mayonnaise or high-quality commercial mayonnaise
• 2 tablespoons sliced almonds, toasted
• 1 teaspoon thinly sliced chives
• 1 garlic clove, crushed and chopped to a paste
• Pinch of red pepper flakes
• 1 teaspoon sherry vinegar
• 1 teaspoon fresh lemon juice
• 1/4 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper to taste
• To Assemble
• 2 red peppers
• 1 can sardines, boneless
• 8 cherry tomatoes, halved
• 1/2 small sweet onion, thinly sliced
• 2 ounces fresh goat cheese, such as Stone Hollow Farmstead
• 1/2 cup skordalia
• Fresh basil, torn
• Olive oil to drizzle

Preparation

Step 1

Directions

For the Skordalia

Combine all but salt and pepper in a bowl, mixing well. Season with salt and pepper to taste.

To Assemble

Char the peppers over a wood fire or broiler until blackened. When cool, peel (do not rinse), remove the seeds, and slice into thick wedges.

Arrange a platter with sardines, roasted peppers, cherry tomatoes, onions, and goat cheese.

Serve with a spoonful of skordalia and torn basil. Drizzle with olive oil.