Sardine Salad
This salad uses fresh sardines, I bought mine whole. I should have asked the fishmonger to prepare them for me, but I felt brave and decided to remove the heads and gut them myself. It wasn’t the most pleasant thing I have ever done but I got stuck in and did an ok job of it.
Once the sardines were prepared, two per person, wash under cold running water and leave to one side.
Next, wash some Jersey Royal potatoes, but don’t remove the skin. If you can’t get Jersey Royals any small new potato will be ok. Chop into bite size pieces and boil for about 10 minutes and drain.
Hard boil some eggs, 1 or 2 per person, cool in iced water, then peel the shells and chop into bite size pieces. Take some Sugar snap peas, wash and boil for a few minutes and drain.
While the potatoes, eggs and peas are cooking, shred some Romaine Lettuce and mix with some sliced spring (green) onions.
Once the potatoes and peas were drained, I placed them on a hot griddle for a few moments, just to brown them a little, then mixed them with the Romaine Lettuce, Spring (green) onion, and chopped eggs. I then tossed the whole lot in some lemon infused olive oil and arranged on a serving plate.
The sardines were cooked last, on the griddle for a minute or so each side. Don’t forget to rub them with some salt, pepper and olive oil first. Then they were placed on top of the salad.
Enjoy!
(2 votes, average: 4.5 out of 5)
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