sardine brandade

I saw this recipe in "Whole Living" and wrote it down because I'd never had brandade and thought it was interesting and easy enough to try.

As with anytime I scribble something down, I usually forget to write steps/ingredients down. So, here is the recipe online.

As a result of my scribbling, I whizzed everything in my food processor instead of mashing or "whisking" as the recipe directs and the consistency came out smoother than the photo in the magazine.

Still, this was delicious with some baguette.

The following is what I scribbled down and how I did it:

Sardine brandade serves 4 from "Whole Living April 2012"

200 grams potato, peeled and cooked
2 cloves roasted garlic
1 can sardines in olive oil, net weight 105 grams
2 tablespoons olive oil
zest of 1 lemon and 1 tablespoon lemon juice
some cayenne pepper
crusty bread

Cook potato for about 8 to 10 minutes or until soft and reserve 1 cup liquid
Add sardines & oil
use reserved water to adjust consistency
Add zest, juice, garlic and pepper

NOTES: I couldn't find smoked sardines, so I just used sardines that were packed in olive oil. The recipe says to use the sardines and the oil they are packed in, but because I hadn't scribbled this part down, I didn't add the packing oil.

Also, the recipe suggests boiling the garlic with the potato, but I instead roasted my garlic (oven 220C (425F) for 30 minutes).

Aesthetically, it doesn't look good, but it was, I ate it right after making it, so it was still warm and it was delicious on toasted baguette. I liked the creaminess that came from the potatoes. The recipe calls for salt, but I didn't add any.

I think this would be nice served warm in winter and served chilled for summer.

I'm making this again.