Cream of Sardines with Smoked Salmon and Capers

A store cupboard staple gets a delicious, Basque-inspired makeover.

Ingredients

• Sardines in Oil 130 g, drained
• Laughing Cow Cheese 125 g
• Extra Virgin Olive Oil 150 ml
• Mineral Water 150 ml
• Dijon Mustard 1 Tbs
• Piquillo Peppers¹ 40 g

Garnish

• Smoked Salmon 4 slices
• Capers 8, chopped
• Dill Pickle 2, chopped
• Microgreens as needed

Cook It

1. Purée the sardines, cheese, water, mustard and piquillo peppers in a blender until smooth. Gradually add the olive oil (as you would make a mayonnaise) strain well and refrigerate for 2 hours.
2. Serve the chilled cream in the empty sardine tin or a small dish. Decorate with the garnishes and serve accompanied with small toasts.

Recipe courtesy of Gastro Bar by Martin Berasategui, Paradisus Los Cabos.