Summer Tinned Fish Seacuterie Board | Recipe Drop | Food52 

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Summer Tinned Fish Seacuterie Board:
"Tinned fish has finally been receiving the respect it deserves in the U.S. these last few years. Our beloved cans of tuna are seeing a growing variety of new companions on store shelves, including sardines, mackerel, and even cockles and octopus! One of my favorite ways to enjoy tinned fish is by creating a board, similar to a charcuterie or cheese board. This allows you and your friends to try lots of different options all at once. I love mixing a variety of tins, serving some straight out of the can, like the rich codfish packed in olive oil, and zhuzhing up others. For example, I'll combine the briny cockles-tiny, clam-like shellfish-with panko, butter, lemon, and herbs to create a "stuffed clams" dip that's perfect for scooping onto potato chips. For those who love spreads, the sardine pâté, whipped with capers and Dijon mustard, is luscious and surprisingly mild. I love pairing my tins with lots of sides, ranging in textures, salt levels, and brightness. Spread a spoonful of the "stuffed clams" on a potato chip followed by a bite of radish with softened butter, or smear some sardine pâté on a cracker topped with a jammy, soft-boiled egg and olive. There are no rules! The possibilities run
as deep as the sea!"
-César Pérez
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