Smoky Seafood Spread




  1. PROCESS: Flake the sardines into a mini food processor and spoon in the smoked oysters, too. Add a splash of the oil from either can and discard the rest. Add the green onions, fresh parsley or cilantro and lemon juice. Process, scraping down the sides once or twice. Taste and add salt, plus additional lemon juice if you like. Process until you have a smooth, creamy spread.
  2. SERVE: Spoon the spread into little bowls or ramekins and serve with chopped vegetables and plantain chips, sweet potato chips or plantain strips for dipping. My favorites? Jicama, endive, baby carrots and cucumbers. Delicious sprinkled with a lovely herbed coarse flavored salt just before digging in!


• Smoked vs unsmoked sardines: both work! For a more subtle flavor, use the unsmoked boneless skinless sardines. For more punch, add those smoked sardines.
• Upgrade to skin on, bone in whole sardines if you like.
• For extra texture, don’t process the sardines; flake or lightly mash them and fold into the spread for a chunkier bite.