Some recipes that use canned sardines include fisherman's eggs, smoked sardine pâté and sardine fritters in lettuce leaves with sriracha-soy sauce. Other recipes are sardine-arugula pizza, sardine squares and sardine-dill fish cakes.
To make fisherman's eggs, heat the oven to 500 degrees Fahrenheit, and place a can of sardines, some chopped parsley sprigs, a sliced shallot and 2 cloves of chopped garlic in a warm oven dish. Add a dash of black pepper, and heat the dish in the oven for six minutes. Remove from the oven, and break four eggs in the bowl, pouring them gently over the sardine mixture. Season this with salt and pepper, and return to the oven until the egg whites are cooked. When ready, remove and let sit for five minutes before serving with toast and hot sauce for four servings.
For a smoked sardine pâté, combine two cans of sardines, seven ounces of Greek yogurt, seven ounces of cottage cheese, and half an ounce of lemon juice in a food processors. Blend until the mixture is smooth, and then serve it with bread or crackers. Total serving size is six, and add cayenne pepper or hot sauce to provide the combination with a little more heat.