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November 20, 2005



love sardines, love toast. love breakfast fish and butter kept at room temperature.

hope you feel better soon.


Sounds lovely.

Here's another ridiculously simple but tasty fishy spread (tastes suitably posh enough to serve as a starter at at dinner party!)

Mackerel Pate
Mash smoked mackerel together with a spoon or two horseradish sauce. Add ground black pepper if you like. Sometimes a little lemon juice is good too.

I use a mini-blender instead of mashing.

(Stumbled across The Hungry Tiger a few years ago - have no idea how - and have now been reading you avidly since you started blogging. Fab blog)


zp and Clare: Glad you stopped by, and thank you. Glad to know I'm not alone in the world of mashed fish.


I have not tried sardines since I was a child, when I enjoyed sardines on saltines on rare occasions. Nowadays, they always make me think of Faulkner because of some scenes in a couple of his novels, where the characters call them "sourdines." I did, however, score a copy of Simca's Cuisine on a recent trip to the used book annex at the local library, so perhaps this is the universe's way of telling me that I should give them a try.

I hope that you're feeling much better very soon.

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