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Rich Table’s Sardine Chips with Horseradish Creme Fraiche

Illustration by Kelly Waters

Best enjoyed as a quick snack or bite before dinner and with an icy cold beer says Rich Table Chefs, Evan and Sarah Rich.

SARDINE CHIPS with HORSERADISH CRÈME FRAICHE from Rich Table

yields 24 chips

For The Crème Fraiche:
1 cup crème fraiche
1 lemon, zested and juiced
2 inch length fresh horseradish root
salt & pepper
½ bunch chives, chopped

  • peel and clean horseradish, use a micro plane or fine grater to grate horseradish into the crème fraiche
  • add the zest and juice of the lemon into the crème fraiche mixture
  • season with salt and pepper, mix well and let sit 1 hour before using
  • finish with chopped chives

For The Sardines:
6 medium sized sardines
2 medium-large sized russet potatoes
salt
1 lemon
pepper cress, wild arugula, or any spicy green

  • filet sardines, removing the heads and guts — no need to remove pin-bones unless you really want to.
  • cut sardine filets into three inch long pieces and then in half along the spine – you should end up with 24 three inch long filets
  • cut potatoes in half and make two ½ inch long horizontal incisions in the cut face of the potatoes, one about 1/3 of the way down, and one 1/3 of the way up (this is the pocket that the fish will be threaded through)
  • slice thinly the cut faces of the potatoes on a mandoline so that the slices are slightly thicker than potato chip thickness (about 1 cm thick) too thin and they will crumble and burn when fried, too thick and the sardines will overcook
  • carefully thread sardine filets through the two slits in the potato slices and lay them flat on a clean tray
  • in small batches, fry the sardine chips in oil that is 350°
  • season with salt and a squeeze of fresh lemon juice and serve with horseradish crème fraiche and sprigs of peppercress

Rich Table
199 Gough St (at Oak St)
San Francisco, CA 94102
Phone: (415) 355-9085

Sun, Mon, Wed, Thurs: 5:30 – 10:00 pm
Fri & Sat: 5:30 – 10:30 pm
Closed Tuesdays