Quick and Easy

Summer Tinned Fish Seacuterie Board

June 13, 2024
5
4 Ratings
Photo by Elvin Abril
  • Prep time 20 minutes
  • Cook time 1 hour
  • makes 10 servings
Author Notes

Tinned fish has finally been receiving the respect it deserves in the U.S. these last few years. Our beloved cans of tuna are seeing a growing variety of new companions on store shelves, including sardines, mackerel, and even cockles and octopus! One of my favorite ways to enjoy tinned fish is by creating a board, similar to a charcuterie or cheese board. This allows you and your friends to try lots of different options all at once. I love mixing a variety of tins, serving some straight out of the can, like the rich codfish packed in olive oil, and zhuzhing up others. For example, I'll combine the briny cockles—tiny, clam-like shellfish—with panko, butter, lemon, and herbs to create a "stuffed clams" dip that's perfect for scooping onto potato chips. For those who love spreads, the sardine pâté, whipped with capers and Dijon mustard, is luscious and surprisingly mild. I love pairing my tins with lots of sides, ranging in textures, salt levels, and brightness. Spread a spoonful of the "stuffed clams" on a potato chip followed by a bite of radish with softened butter, or smear some sardine pâté on a cracker topped with a jammy, soft-boiled egg and olive. There are no rules! The possibilities run
as deep as the sea!
César Pérez

What You'll Need
Watch This Recipe
Summer Tinned Fish Seacuterie Board
Ingredients
  • FOR THE "STUFFED CLAMS":
  • 1 (4-ounce) tin of cockles in brine
  • 1/2 cup panko
  • 2 tablespoons butter, melted
  • 1 tablespoon lemon juice
  • 2 tablespoons parsley, chopped
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • Chopped parsley, for garnish
  • FOR THE SARDINE PÂTÉ:
  • 1 can (6 to 7 ounces) boneless sardines in olive oil
  • 1 teaspoon capers, rinsed
  • 1 tablespoon butter, softened
  • 2 teaspoons whole grain Dijon
  • 1 tablespoon lemon juice
  • 1/2 shallot, minced
  • Sliced scallions, for garnish
  • OTHER SUGGESTED PAIRINGS:
  • Tinned octopus in olive oil
  • Tinned codfish in olive oil
  • Sliced radishes and softened salted butter
  • Jammy 6-minute eggs
  • Assorted crackers
  • Kettle-cooked potato chips
  • Crostini
  • Assorted olives
  • Sweety Drop peppers
  • Lemon wedges
Directions
  1. For the “stuffed clams:” Drain tin of cockles and place cockles into a medium bowl. Add panko, melted butter, lemon juice, parsley, garlic, salt and pepper. Mix well and transfer to a small oven safe ramekin. Bake at 350°F for 20 minutes or until golden brown.
  2. For the sardine pâté: Transfer sardines and oil into a small bowl. Add capers, butter, Dijon, lemon juice, and shallot. Smash and mix well with the back of a fork until smooth. Place in the refrigerator for at least an hour to firm up. Serve with crackers.

See what other Food52ers are saying.

  • linda bennett
    linda bennett
  • Patty
    Patty
César Pérez

Recipe by: César Pérez

Recipe Developer & Food52 Test Kitchen Content Creator

2 Reviews

Patty June 12, 2024
I haven’t attempted making this “Seacuterie” board yet… as I just finished watching the video. I have to say it was so fun watching the 2 of you interacting 😬 so cute and so inviting. I will definitely try this the next time I have friends over. Thanks for a great & different idea for appetizers!
 
linda B. June 10, 2024
Loved the easiness and presentation of this ! beautiful and fun