Salt-Cured Sardines
Fresh sardines are coated in coarse salt, which draws out moisture and firms the flesh, then finished with lemon and dill for a bright, simple appetizer or light meal.
- Total time
- 30 min
- Servings
- 4
- Calories
- 220
- Protein
- 20g
Ingredients
- 8 whole fresh sardines, cleaned
- ½ cup coarse salt
- 1 whole lemon
- ¼ cup fresh dill
- 2 tablespoons olive oil
Instructions
- 1
Rinse the 8 sardines and pat dry. If not already cleaned, remove heads, guts, and backbone, leaving fillets attached at the tail.
- 2
Spread half of the 0.5 cup coarse salt on a plate. Lay the sardines on top, then cover with the remaining salt, pressing gently to coat all sides.
- 3
Let the sardines sit at room temperature for 20 minutes. The salt will draw out moisture and firm the flesh.
- 4
Rinse the sardines quickly under cold water to remove excess salt, then pat dry with paper towels.
- 5
Arrange the sardines on a serving plate. Drizzle with the 2 tbsp olive oil, squeeze the juice of 1 lemon over, and scatter the 0.25 cup fresh dill on top. Serve immediately.
Tools you’ll need
- plate
- paper towels
- knife
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