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Cream of Sardines with Smoked Salmon and Capers

Serves 1

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


  • 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


  • 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.