Food/ Pescetarian/ Sides, tapa-tizers + snacks

Canapés With Sardines {Four Ways}

A platter of assorted canapés.

A platter of assorted canapés.

This post is sponsored by King Oscar | Thank you for supporting the brands I love and trust.


I’m definitely the type of person who accidentally fills up on hors d’oeuvres before dinner at holiday gatherings. Smokey fish dip? Give me that. Deviled eggs? Look out. Shrimp ring? I’ll eat at least half of it myself. And any combination of goodies sitting atop a cracker is double trouble. I figured this year I could at least make them somewhat healthy by making canapés with sardines.

This recipe was actually inspired by King Oscar’s fan base. For every few KO fans that are excited about new recipes that utilize sardines in innovative ways, there’s one that reminds us that sardines are great in their simplest form: plopped on a cracker. And I can’t possibly argue with that. I eat sardines on crackers for lunch regularly! I love the idea that I can fill up and feel good with all of those wholesome Omega-3 fatty acids.

A platter of assorted canapés.

Canapés With Sardines {Four Ways}.

I like options. I also like my sardines on crackers in a plethora of ways, so I decided to throw four combinations at you for inspiration.

  1. Crisp cucumber, creamy avocado, fiery Sriracha sauce, sardines, soy sauce, and sesame seeds.
  2. Sharp cheddar, sardines, punchy horseradish, and fresh chives.
  3. Cream cheese, chunky salsa, sardines, and briny pickled jalapeños.
  4. Cucumber, grape tomatoes, garlicky kalamata olives, sardines, crumbled feta, and salty capers.

The first option has actually been a common lunch option around here. It’s fulfilling, refreshing, and hella delicious. But after making all of these fun mixes, the sharp cheddar + horseradish *might* be my new fave :) (In case you couldn’t tell, I have a thing for pungent flavors.)

A platter of assorted canapés.

King Oscar’s Skinless and Boneless Sardines in Olive Oil.

I can’t remember the last time I ate canned tuna—and I used to love the stuff! But KO’s canned seafood is just so. much. better. Not only is it a tastier alternative, but a healthier one. You don’t have to worry about mercury content, and each serving offers up 1700mg Omega-3 fatty acids. (AKA say hello to a healthy heart and beautiful skin.) It’s great in sandwiches, pastas, salads and, of course, on crackers.

Furthermore, KO’s products are sustainable.

If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations, and you could be featured in my monthly newsletter <3

Canapés With Sardines {Four Ways}

Course Appetizer
Cuisine Pescetarian
Keyword appetizers, crackers, Sardines, seafood, snacks
Prep Time 20 minutes
Servings 16
Author Dana Sadonato

Ingredients

  • 16 neutral-flavored crackers they can be of the same variety or assorted
  • 1 4.38 oz can of King Oscar's Skinless and Boneless Sardines, drained

Cucumber and Avocado Variation.

  • 16 thin slices of cucumber
  • 1/2 large avocado, peeled and sliced thin
  • Sriracha sauce (optional)
  • 1 TBSP low sodium soy sauce
  • 1 TBSP sesame seeds
  • Thinly sliced scallions

Sharp Cheddar and Horseradish Variation.

  • 16 thin slices of sharp cheddar
  • 2 TBSP horseradish
  • Freshly chopped chives

Salsa and Jalapeño Variation.

  • 2-3 TBSP cream cheese
  • 2-3 TBSP chunky salsa
  • 16 slices of pickled jalapeño you can use fresh jalapeño if you prefer
  • Freshly chopped parsley

Mediterranean Variation.

  • 16 thin slices of cucumber
  • 8 grape tomatoes, halved
  • 8 kalamata olives, halved
  • 1 TBSP capers, drained
  • Crumbled feta
  • Freshly chopped parsley

Instructions

Cucumber and Avocado Variation.

  1. Set your crackers out on a serving platter. Top each one with sliced cucumber and sliced avocado. Drizzle your preferred amount of Sriracha sauce over the avocado (or omit if you don't like spicy), then top each cracker with an equal amount of flaked sardines. Drizzle a small amount of soy sauce over the sardines, and top with thinly sliced scallions and sesame seeds.

Sharp Cheddar and Horseradish Variation.

  1. Set your crackers out on a serving platter. Top each one with sliced cheddar, then top each cracker with an equal amount of flaked sardines. Place a small dollop of horseradish over each cracker, and top with freshly chopped chives.

Salsa and Jalapeño Variation.

  1. Set your crackers out on a serving platter. Smear each cracker with some cream cheese and top with about 1/2 tsp of chunky salsa (depending on the size of the crackers). Top each cracker with an equal amount of flaked sardines and a slice of jalapeño. Top with freshly chopped parsley. (Note: Using a thicker, sturdier cracker for this variation is suggested. Thinner crackers might get soggy due to the salsa.)

Mediterranean Variation.

  1. Set your crackers out on a serving platter. Top each one with sliced cucumber, then top each cracker with an equal amount of flaked sardines. Add a tomato halve and olive halve to each cracker, followed by your desired amount of crumbled feta and a few capers. Finish them off with freshly chopped parsley.

Recipe Notes

Ingredient amounts will vary depending on cracker size. These instructions are only meant to be used as a guideline. Top your crackers as you see fit :)

A platter of assorted canapés PIN

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