Swine & Sea — Sardine Chili Butter — French Creole Recipe

Sardine Chili Butter

Growing up, tinned fish always seemed to be categorized as poor man's food.  Though what I learned was that good quality tinned fish is something to cherish.  As with any recipe where butter is a main ingredient this recipe is all about using quality ingredients.  I absolutely love using his butter in the morning on a piece of toast with a poached egg.  Don’t let this go to waste side because of the use of sardines.  They add an umami that's perfect with the yolk of an egg along with chili flakes.

Recipe

  • 12 Tbsp.

    unsalted butter , room temperature

  • 1 can

    sardines , deboned

  • 1 Tbsp.

    fresh lemon juice

  • 1 Tbsp.

    crushed red pepper

  • 1 Tbsp.

    fresh chives , finely chopped
  • Kosher salt
  • freshly ground black pepper
    Step 1

  • Finely chop the sardines to a paste consistency. Add to a bowl with the unsalted butter, lemon juice, red pepper flakes, and chives.

    • Step 2

  • Season with Kosher salt and ground black pepper.

    • Step 3

  • Store in an air-tight container for a couple of weeks.