The Tinned Fish 25 · No. 7 of 25

1. No.7Photo: FishNook

   Sardines and sprats · Portugal

   Spiced Small Sardines in Olive Oil

   From José Gourmet · Portugal

   In spiced olive oil●○A little heat

   The Portuguese brand with the illustrated tins people keep after they're empty. Small sardines in olive oil seasoned with clove, bay leaf and white pepper, plus a piri-piri chili, a slice of pickle and a slice of carrot in every tin.

   Little, tender and warm with spice rather than hot. The tin you buy twice: one to eat, one to give.

   Eat it withToast with tomatoCrackers and a soft cheesePickled red onion

   Order from FishNook ↗

   José Gourmet doesn't sell this tin direct here, so the button goes to FishNook, a shop that carries it.

   Chef's quick recipe

   Sardine toast with tomato and quick-pickled onion

   15 min · 2 toasts · Grated tomato for juice, pickled onion for snap, the sardines on top whole.

   Save to my recipes

   You need

   • 1 tin José Gourmet spiced small sardines
   • ¼ red onion, thinly sliced
   • 2 tbsp red wine vinegar
   • ½ tsp sugar
   • Salt
   • 2 slices sourdough
   • 1 ripe tomato, halved
   • Flaky salt
   • Small handful of parsley or mint leaves

   How to make it

   1. Stir the onion with the vinegar, sugar and a pinch of salt. Leave 10 minutes, stirring once, until pink and soft.
   2. Toast the bread well, brushed with a little oil from the tin.
   3. Grate the cut sides of the tomato on a box grater into a bowl, leaving the skin behind. Season with salt.
   4. Spread the tomato over the toast, lay the sardines on whole and spoon over a little more of the spiced oil.
   5. Top with the drained onion, flaky salt and herbs.

   Chef's own recipe, in our words, built around the tin. It isn't José Gourmet's.

Next on the list

More lists like this

José Gourmet didn't pay to be here. Order goes straight to FishNook. The recipe is Chef's own, in our words.