Tinned Fish Board

Directions

For the Seared Sardines with Chablis Deglaze

1. Drain the sardines and gently pat them dry
2. In a skillet, heat the extra virgin olive oil and sauté the garlic until fragrant
3. Add the sardines to the pan and sear gently on both sides, keeping the fillets intact
4. Remove the sardines and deglaze the pan with Chablis wine, making sure to cook off the alcohol
5. Return the sardines to their original tin. Remove the Chablis reduction from the heat and pour over the sardines in the tin
6. Garnish with fresh parsley, cracked black pepper, and lemon wedges

For the Smoked Mussel Escabeche

1. Remove the mussels from their tin and all the ingredients into a large mixing bowl
2. Toss all ingredients together until well combined and coated. Return the mixture to the original mussel tins
3. Chill or serve at room temperature

For the Beet-Brined Quail Eggs

1. Combine the beet, vinegar, sugar, and salt in a saucepan and simmer briefly. Let cool completely
2. Add the quail eggs to the cooled beet vinegar brine for at least 2-3 hours
3. Serve sliced with the yolk side up

For the White Asparagus & Summer Fruit Salad

1. Combine the olive oil, vinegar, syrup, shallot, salt, and pepper to form a vinaigrette
2. Add the drained asparagus to the vinaigrette and marinate briefly
3. Toss the sliced summer fruits in any remaining dressing
4. Layer the asparagus on the desired plate or platter, topping with the sliced fruit
5. Garnish with fresh herbs and serve

For the Sweet-Savory Shrimp Dip

1. Remove shrimp from the tin, reserving a few to garnish with. Roughly chop the rest
2. In a mixing bowl, combine the creme fraiche, mayonnaise, chipotle sauce, maple syrup, lemon juice, shallot, dill, Old Bay, salt, and pepper
3. Fold in the chopped shrimp and chill for at least 30 minutes
4. Serve in a bowl garnished with reserved full shrimp, dill, and extra Old Bay seasoning

To Assemble