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Epicurious
Gourmet

Sardine Puffs

By Gina Marie Miraglia Eriquez

4.6

(3)

Sardine puffs on a serving plate.
Photo by Joseph De Leo, Food styling by Mira Evnine

These five-ingredient sardine puffs first appeared in the March 2002 issue of Gourmet, and the dish has been a hit among Epicurious readers ever since. If you’re hosting a cocktail party and need ideas for hors d’oeuvres, this recipe is a quick way to turn some sandwich bread, a can of sardines, and some mayo, onion, and parsley into a whopping 120 snack-size bites in no time.

Just cut those sandwich slices into dainty triangles, mix together the rest, and pile it on before watching the sardine mousse puff up and turn golden in the oven. Serve with a few lemon wedges and a bonus sprinkle of minced parsley if you want to be extra fancy.

What you’ll need

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