Savoury Snack Plate with Sardines
- 3 hours ago
- 4 min read
When you don’t feel like cooking, learn the art of a snack plate. A snack plate is pretty much a personalized or smaller scale charcuterie platter. It typically consists of an assortment of fresh fruits and vegetables, something briny or pickled, cheese, protein (such as fish or meat) and a side of your favourite crackers or a slice of bread. Assembling and arranging all the ingredients becomes a form of expression, self-care and some may say art in plate-form! Whether you enjoy it as a snack or call it a meal, a snack plate requires minimal prep and cleanup and maximum fuel and flavour! Let’s get snacking with my Savoury Snack Plate with Sardines!
My protein-rich, Savoury Snack Plate recipe starts off with one of three proteins: a can of sardines in oil. Sardines are rich in omega-3 fatty acids, high in protein and packed with vitamins. I love using bone-in, skin-on sardines for this recipe. The small and soft, edible bones are a source of calcium and give the sardines a little crunch. If sardine bones aren’t your thing, use a can of deboned, skinless sardines. A squeeze of lemon juice adds a hint of acidity and brightness while also neutralizing the natural “fishy” flavour or taste.
Next up, protein number two: Halloumi. Halloumi is a high-protein, semi-hard cheese that has a “meaty” and squeaky texture. This cheese pairs perfectly with the other ingredients on this snack plate, imparting saltiness, sweetness, some heat and tanginess. The cheese is pan seared or grilled, creating a crispy and caramelized crust, before being drizzled with honey and seasoned with red pepper flakes and lemon for some extra flavour. If you’ve never cooked Halloumi, it’s simple! Check out the ingredients and cooking instructions outlined in my grilled Halloumi recipe! If you don’t feel like cooking the Halloumi, swap it out for another high-protein alternative, such as chunks of Parmigiano Reggiano.
Last but not least, protein number three: an egg. There’s nothing better than a jammy egg - it’s rich in taste and texture! The egg is cooked until the white is soft and tender and the yolk is custard-like in consistency. I just love a jammy egg for a more indulgent feel, but you can substitute it with a hard-boiled egg if you prefer an egg that is fully cooked. Whatever option you choose, it will be absolutely eggcellent!
Fruits and vegetables, including grapes, tomatoes and cucumber, are added to the plate for some freshness! Red grapes are the perfect addition to this snack plate. Be sure to opt for the seedless variety for a more pleasant mouthfeel and taste. They’re crisp and sweet and add a pop of colour to this dish. I love using red grapes for this recipe, but you can substitute them for yellow or green grapes. Cherry tomatoes are added to the mix. Their intensely sweet, slightly acidic and incredibly juicy nature balance out the richness of both the sardines and Halloumi. Cucumbers round out the fruit and vegetables in this dish, adding hydration for a refreshing feel.
Olives are a staple in any snack plate and charcuterie platter. These one-bite wonders add a savoury element to balance the rich and fatty proteins. I love using a combination of Castelvetrano and Kalamata olives in this recipe, but you can use whatever olives you have on hand. The Castelvetrano olives have a mild, buttery and rich flavour and a firm texture while the Kalamata olives have a deep and smoky flavour and softer texture. Enjoy them brined and out of the jar or spice things up by marinating them. Add my marinated olives to the plate for a special treat! You really can’t go wrong!
A snack plate or a charcuterie platter wouldn’t be complete without some bread and crackers. A slice of bread or toast or a handful of crackers will do! These essential items serve as the perfect vessel for stacking or enjoying alongside the plethora of ingredients on the dish. All the ingredients combine to create a crispy, crunchy, fresh, savoury, salty and satisfying bite!
This dish comes together in under 5 minutes, uses a handful (or two) of simple and everyday ingredients and couldn’t be easier to make! Feeling extra hungry?! Indulge! This dish works perfectly as a satisfying meal. Looking for something to nibble on? Share it with a friend. After all, sharing is caring! So, let me show you how it’s done. Grab a spoon and come and cook with me!
For more fun and exciting snack ideas, try my Warm Marinated Olives, Roasted Red Pepper Dip, Stovetop Popcorn, Bread Dipping Oil, Raclette with Potatoes and Candied Frozen Grapes recipes!
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Serves: 1 - 2
Ingredients:
1 (106g) can of sardines in oil
1 tsp freshly squeezed lemon juice
4 slices of hot honey Halloumi
½ cup olives, such as Castelvetrano and Kalamata
¼ cup cherry tomatoes
1 Persian cucumber, cut into ½ inch slices (See Notes below)
1 jammy egg, peeled and halved (See Notes below)
A handful of seedless, red grapes
A piece of toast or a handful of your favourite crackers
A pinch of sea salt, to taste
Instructions:
Place a can of sardines in the centre of a large plate and drizzle lemon juice over top.
Arrange the Halloumi, olives, cherry tomatoes, egg, cucumbers, grapes and toast or crackers around the can of sardines in a circular fashion.
Season the egg with a pinch of salt, serve and enjoy!
Notes:
Cool as a Cucumber: I love using a Persian cucumber for this snack plate given its size, more pronounced flavour and crunchier texture. If you don’t have a Persian cucumber handy, you can simply substitute it for a few slices of an English cucumber.
Cooking the Egg: Jammy eggs are the way to go for this snack plate! They’re soft and tender and have a velvety and almost custard-like yolk. For step-by-step instructions on how to achieve the perfect jammy egg, check out my Frisée Salad with Bacon recipe! If you prefer an egg that is fully cooked, add a hard-boiled egg to this snack plate. Learn how to make delicious, hard-boiled eggs using my Egg Sandwich recipe!
