One of my favorite recipes from the appetizer series I posted on Instagram a few weeks ago was the olive dip- this turns that dip into a delicious tinfish sandwich. You could really use whatever tin fish you’d like, I did the trout from Fishwife and added a layer of classic Philadelphia cream cheese.
Herby olive & tin fish sandwich with cream cheese
Ingredients
The olive tin fish spread:
- 3/4 cup sliced Castelvetrano olives
- 3/4 cup sliced kalamata olives
- 2 tbsp pine nuts
- 1 small diced shallot
- 2 tbsp minced capers
- 1 tbsp minced hot cherry peppers
- 2 tbsp lemon juice
- 1/3 cup olive oil
- 1/3 cup tinfish of choice
- handful of parsley
- sea salt
- pepper
The rest
- 3 tbsp cream cheese
- Sourdough bread
Instructions
- Combine all the dip ingredients in a bowl and mix. Season to taste.
- Coat bread in olive oil and cook in a skillet for 2-3 min per side. Remove and spread cream cheese on both pieces. Add olive tin fish spread and enjoy!
