Sardines served in glasses with Piccalilli sauce
4
people
10 min
preparation time
35 min
cooking time
All ingredients
2 tins of 230 g la belle-iloise Sardines with olive Oil and Lemon
200 g medium-sized firm-fleshed potatoes
5 “pigeon heart” tomatoes (approximately 50 g)
1/4 sweet onion red (approx. 15 g)
6 pinches chopped parsley (3.5 g)
4 small endive leaves
60 g whipped cream cheese
2 tablespoons Piccalilli sauce (60 g)
Must have
A recipe bursting with sunshine and delicious flavours packed with vitamins
€13.40
€16.40
Let's get started
Total time
45 min
Preparation
10 min
Cooking
35 min
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Step 1Cook the potatoes in their skins in salted water for approximately 35 min
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Step 2When they have completely cooled, peel them and cut them in small cubes
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Step 3Season the potatoes with the Piccalilli sauce and the oil from one tin of sardines
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Step 4Add the onion cut into thin slices, the quartered tomatoes and the chopped parsley
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Step 5Mash one tin of sardines with the cream cheese and divide the mixture between the glasses
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Step 6Place the potato salad on top
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Step 7Balance a sardine in an endive leaf on each glass before serving
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