The Tinned Fish 25 · No. 24 of 25

1. No.24Photo: Brindisa (UK)

   Anchovies and small fish · Spain

   Beech-Smoked Anchovies

   From Conservas Nardín · Zumaia, Basque Country

   Smoked, in oilNot spicy£9.75 a tin

   A small family business in a Basque fishing port near San Sebastián that cures and preserves fish from the Cantabrian Sea. These anchovies are smoked over beech.

   Not salty like a cured anchovy: soft, smoky and gentle. A tin for people who say they hate anchovies.

   Eat it withPotato saladRoasted peppersGrilled bread

   Order from Brindisa (UK) ↗

   Conservas Nardín doesn't sell this tin direct here, so the button goes to Brindisa (UK), a shop that carries it.

   Chef's quick recipe

   Smoked anchovy, potato and egg salad

   25 min · 2 servings · Warm potatoes take up the dressing; the anchovies go on last so they stay whole.

   Save to my recipes

   You need

   • 1 tin Nardín smoked anchovies
   • 12 oz (340 g) small waxy potatoes
   • Salt
   • 2 eggs
   • 1 tbsp sherry vinegar
   • 1 tsp Dijon mustard
   • 3 tbsp olive oil
   • 1 small shallot, sliced
   • 2 tbsp chopped chives or parsley

   How to make it

   1. Cover the potatoes with cold salted water, bring to a boil and simmer 12 to 15 minutes until tender. Add the eggs for the last 8 minutes.
   2. Whisk the vinegar, mustard, olive oil, shallot and a pinch of salt.
   3. Drain the potatoes, halve them while warm and toss with the dressing. Cool the eggs in cold water, peel and quarter.
   4. Pile the potatoes and eggs on a plate and lay the anchovies over the top.
   5. Spoon over a little of the tin's oil and finish with herbs.

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

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Conservas Nardín didn't pay to be here. Order goes straight to Brindisa (UK). The recipe is Chef's own, in our words.