It’s Lent, we’re eating much more fish and Lascelles Food division is doing a great job of turning us all on to kippers, and sardines. Eschew thoughts of a less than imaginative plate of sardines, salmon, tuna or kippers, think gourmet and excite the palate with these easy, and economical dishes. Use equally attractive plates or containers to add Sardine/Kipper Lent fare.

Our thanks to Mark Nelson of Lascelles for these great recipe ideas, and for allowing our Lifestyle team to rediscover these one time favourites.

Savoury Kipper Cakes

2 cans Brunswick fish

fillets drained

3/4 cup Saltine cracker

crumbs

1/3 cup Mayonnaise

1 Egg

1 tbsp onion, minced

1 tbsp sweet red

pepper, minced

2 tsp Dijon mustard

1 tsp Parsley flakes

pinch black pepper

6 to 10 drops hot

pepper sauce

vegetable oil for frying

Coarsely flake Brunswick fish fillets with a fork. Mix all remaining ingredients well and then stir in the fillets. Shape mix into 8 patties. Pan fry the Kipper cakes in 1/4″ (0.5cm) of oil turning once to brown both sides. Serve immediately. Makes 8 servings. Total preparation time: 20 minutes.

Alternate serving suggestion: Form into small balls instead of patties, cook and serve as appetizers.

Creamy Shrimp Curry

2 cans Brunswick Cocktail Shrimp

2 tbsp Vegetable oil

4 cloves garlic, minced

3/4 cup carrots, julienned

2 medium onions, sliced

1/2 medium sweet red pepper

5 tsp curry powder

1 tsp sugar

1/2 tsp ground ginger

1/4 tsp salt

1/4 tsp black pepper

2 cans condensed cream of mushroom or celery soup (10 oz)

1/2 cup milk

8 drops hot pepper sauce (optional)

Put oil, garlic and carrots in large sauce pan, cover and simmer 5 minutes. Add onions and red pepper; cover and simmer an additional 5 minutes. Str in seasonings, soup and milk. Heat thoroughly. Add Brunswick cocktail shrimp, cover, turn off heat and let stand for 5 minutes. Serve over hot, cooked rice or noodles. Makes 6 servings. Total preparation time: 30 minutes.

Sunrise Benedict Brunswick

2 cans Brunswick fish fillets, drained

4 English muffins halves

1 tbsp butter or margarine

3 eggs

2 egg whites

2 tbsp milk

pinch salt and black pepper

4 asparagus spears, canned or fresh steamed

Toast and lightly butter muffin halves. Keep warm. Whisk together eggs, milk and salt and pepper. Heat remaining butter in large skillet. Add eggs to the skillet and cook while stirring, until eggs are set. Arrange Brunswick fish fillets on each muffin half and top with 1/4 of the cooked eggs and asparagus spear. Spoon Quick Hollandaise Sauce over each portion. Serve immediately. Also great with poached eggs. Makes 4 servings. Total preparation time: 30 minutes.

Quick Hollandaise Sauce

1 cup mayonnaise

2 Egg yolks (use whites in scrambled eggs)

2 tbsp milk

2 tbsp lemon juice

1/2 dry mustard

salt to taste

Whisk all ingredients together in small saucepan. Simmer over medium-low heat until sauce bubbles; whisk often. Use immediately. Refrigerate unused portions.