Pickled sardines
4 servings
15 minutes
Instead of sardines, if you were unable to get them, you can use any relatively small sea or freshwater fish: from smelt to capelin.
1
Using a sharp knife, remove the backbone from each sardine one by one: first cut off the head and clean out the insides, then use the tip of the blade to lift the back from the head side and loosen the spine, after which carefully separate it from the meat by hand. Rinse each fish inside with vinegar (one tablespoon per fish) and place in a bowl. Salt and let sit for five minutes.
- Sardines: 12 pieces
- White wine vinegar: 12 tablespoons
- Coarse salt: to taste
2
Drain the marinated fish in a colander and dry it, then place it in a baking dish. In a small bowl, mix oil, lemon juice, and minced garlic and parsley.
- Extra virgin olive oil: 180 ml
- Lemon juice: 50 ml
- Parsley: 50 g
- Garlic: 2 cloves
3
Pour the marinade over the fish and gently massage it with your hands to absorb, then cover the dish with plastic wrap and refrigerate overnight.