How to make a Tinned Fish Board #wildplanet #highprotein #seafood #tinnedfish #sardines

Recipe by @saturdaytable

For the chimichurri:

¾ cup finely chopped fresh dill (about one large bunch)

¼ cup finely chopped flat-leaf parsley

2 tbsp finely chopped chives

1 small shallot, finely minced

1 garlic clove, finely grated or minced

1 tsp Dijon mustard

1 tsp grainy mustard

2 tbsp red wine vinegar (or white wine vinegar)

Zest and juice of ½ lemon

½ tsp kosher salt, plus more to taste

1 tsp honey or maple syrup

½ cup extra-virgin olive oil

Freshly ground black pepper, to taste

Combine it all and stir to combine. Add more salt or lemon as needed.

For the dirty gin martini:

3 oz gin

¾ oz dry vermouth

1 oz olive brine

Shake and strain into a chilled martini glass. Garnish with olives and a lemon twist.

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