Bettyq, where are you?! :) Hahaha, for regulars, Betty has been around, but her recent comments somehow ended up in my spam filters, so they never made it onto the posts… but I have retrieved her four most recent ones, and hopefully all is well. Meanwhile, in a private email, Bettyq asked if I had ever made her Tuscan Style Salmon Sardines. I did indeed, last September 2012, but for some reason, never wrote a post about them, so here they are! They turned out very nicely, and honestly, I can’t even remember where (or which post) Bettyq shared her recipe…
I prepared all the ingredients like shallots, garlic, fresh basil leaves, pickles (homemade), chorizos, carrots, fresh bay leaves, slices of red capsicum or bell pepper and some finger chiles and pickling spices.
I cut up some previously frozen salmon and extracted the excess moisture with paper towels. I wish we had access to fresh wild salmon, that is more flavorful and possesses a darker meat, but this is all I could get in Manila.
Filled the bottles with good olive along with the seasonings and other ingredients.
Closed the bottles tightly and stuck them in a pressure cooker for the required amount of time to cook the salmon, and heat all the ingredients up to a temperature that would make them last a while in the cupboards. Don’t they look really attractive?
I was a little apprehensive about using these locally made bottles in an industrial strength pressure cooker, and sure enough two of the bottles basically exploded (inferior quality, I think) but most of the bottles survived nicely, albeit in a messy oily state on the outside…
The salmon “sardines” were delicious, great refried and served with eggs, or added to other dishes, or even made into a spread. Thanks Betty for all your recipes over the years, and yes, we’ve missed your comments, and hopefully they won’t be blocked by the spam filters in future! :)