Pilchard & Pickle

This snack is inspired by one of my favorite lines from Margo in The Durrells in Corfu: “Pilchard and pickle sandwiches, the best way to make friends in confined spaces”. As a small plate, it’s a great addition to Seven Fishes Tapas.

Canned pilchards are combined with Branston pickle, chopped onions, fresh parsley, and a touch of mustard to create a tangy, savory salad. The rich, oily fish is balanced by the sharp, pungent flavor of the mustard and the crispness of the pickles, producing a simple, flavorful combination.

As the ingredients are gently mixed, the flavors meld while textures remain distinct, with tender fish and crunchy pickles. The preparation emphasizes contrasting textures and bold, bright seasoning, resulting in a quick, savory dish with a tangy, slightly spicy kick from the mustard.

Print Recipe

Prep Time: 7 minutes minutes

Total Time: 7 minutes minutes

Seafood

Seven Fishes

Servings: 4

Ingredients

• 1 can sardines
• 1 to 2 Tbsp. Branson’s Pickle
• 1 tsp. dijon mustard
• 1 to 2 Tbsp. minced onion
• chopped parsley
• crostini

Instructions 

Don’t Sleep

• Drain sardines and add to small mixing bowl, breaking up the sardines.
• Add a tablespoon of Branson’s pickle to the sardines and adjust to taste.
• Mince a couple of tablespoons of onion.
• Spread dijon mustard on each crostini.
• Add a spoonful of the pilchard and pickle mix to each crostini.
• Top with minced onion and chopped parsley.