James Beard's Sardine Paste Canapé

A quick, savory sardine spread brightened with lemon and mustard, perfect on toast points or crackers.

Ingredients

• 2 cans (3.75 oz each) sardines packed in oil, drained
• 3 tablespoons unsalted butter, softened
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped parsley
• 1/4 teaspoon black pepper
• Few dashes Tabasco
• Toast points or crackers, for serving

Directions

1. Place the drained sardines in a bowl and mash with a fork until fairly smooth.
2. Work in the softened butter, Dijon mustard, lemon juice, parsley, pepper, and Tabasco until creamy and well blended.

Taste and adjust the lemon and seasoning.

1. Mound into a small crock and chill at least 30 minutes, then spread on toast points or crackers to serve.

Notes

Adapted from James Beard’s early canapé repertoire, where he made a virtue of humble tinned fish.