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Things get fishy as Jen tries this sardine-filled vintage recipe!

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Daily food & travel inspiration in your inbox

Transcript

- Today, I'm testing out another vintage recipe, but this time, it's a very fancy, classy appetizer of stuffed lemons. But, not just any stuffed lemons, these are sardine stuffed lemons. I got this on the internet. I'm not gonna set any expectations for this, but I do have high hopes because I, unlike many people, love sardines. First thing I'd do is prep the sardines. Now, the ones I got here, ooh, the ones I have here are wild-caught and they are in the can with some water and a little bit of salt. Skin and bone still in tact. Yep, smells like a good sardine. The recipe says to drain the sardines, so we don't need the liquid. I'm just gonna fish these out. Any recipe that starts off from a can is gonna be a good time. Fish egg sack. Alright. It says to mash it up really well. Smells wonderful, this is exactly the smell you want in your kitchen as you're preparing appetizers for your guests. They come through the door and be like, "Ooh, Jen, you shower?" I'm like, "No." I'm gonna put this aside, and now, I'm gonna work on the lemons. Now, it's saying to cut them in half, length-wise, and then scoop out the flesh. I'd like to make my life easier, I'd use this cerated grapefruit spoon to scoop everything out. Just gonna dig in, go around the pith. Here are all my lemon shells, all the flesh is out. Now, it says to save a few segments for decoration. I've gotta squeeze the rest of the flesh into the sardine bowl. ASMR. Okay, final squeeze. Next, some creamy, spicy horse radish. These are great flavors. Pasty. Now, for the fun part, some gelatin. I have one packet here. I just have to mix it with some hot water. There's something about these vintage recipes, usually from the 50s and 60s, that they just love adding gelatin into everything. That looks good, now I'm just gonna let this chill out here. Yup, not in the fridge, just on the counter. Cool enough to add the sardines. This is cool to the touch, now it's time to stir in the sardines, along with a little heavy cream. Why is it fizzling? Oh, it's gone cloudy. I like sardines. I like lemon. I like jello. Not sure if I'm gonna love all of these things together. Heavy cream goes in. That didn't make it better. Soup, anyone? Now, it says to let it chill in the fridge until it's just set. Look at that thickness. Me everyday in the mirror. I did a beautiful presentation here. This texture. Last one gets the squiggly bit. Ooh, it's like a game, who's gonna get the squiggly bit? And for a little more color, some chopped up parsley, and finally, some little sourdough toasts to line the plate. It is recommended to enjoy this with a little bit of butter on the toast. Alright, get a nice, jiggly portion here. Smear that on. Okay, here we go. I am so sad. It was very hard to swallow. It's not very hard for me to swallow, usually. You know what, I'm gonna give it a second bite, okay? No. Just, no. This should genuinely stay in the past. I hope you think about giving things a try. Not necessarily this one. I'll see you next time, bye.