Home-Cured Sardine, Potato and Egg Salad

Ingredients

To cure the sardines:

• 9 fresh sardines, cleaned but left whole
• Kosher salt
• ⅓. cup extra virgin olive oil
• 2 small red onions, halved and sliced into half moons
• 2 garlic cloves, thinly sliced
• 1 bay leaf
• 1 cup white wine vinegar
• 2 tablespoons sugar
• ½ teaspoon crushed red pepper flakes

For the potatoes:

• 3 large Yukon Gold potatoes, peeled and sliced 1/2-inch thick
• 2 tablespoons extra virgin olive oil
• ¼ cup white wine
• 3 smashed and peeled garlic cloves
• 2 bay leaves
• ½ teaspoon coarse sea salt or kosher salt
• ½ teaspoon freshly ground black pepper

For the salad:

• 6 eggs, hard-cooked, peeled and sliced
• ¼ cup capers, rinsed
• Juice of 1/2 lemon
• 3 tablespoons extra virgin olive oil
• Coarse sea salt or kosher salt and freshly ground black pepper, to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    652 calories; 36 grams fat; 7 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 6 grams polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 44 grams protein; 287 milligrams cholesterol; 874 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Rinse sardines and dry well. Line a baking pan with a double layer of paper towels. Place a rack in pan and arrange sardines on top. Sprinkle liberally with salt, coating fish completely. Flip fish (some of the salt will fall off) and salt the other side. Refrigerate for 36 to 48 hours, turning fish and adding more salt every 8 to 12 hours. The fish should feel firm and waxy. Rinse well.
2. Using a sharp knife, fillet sardines, starting just behind the gills and going down to the tail; use a back-and-forth wiggling motion and keep knife as close to bones as possible. Cover fillets with water and let soak, changing water 3 or 4 times, until most of the salt is gone, about 1 hour. Drain well.
3. Meanwhile, fill a large bowl with water and ice. Heat oil in a large skillet and add onions, garlic and bay leaf. Sauté over medium heat until onion is translucent, about 5 minutes. Add vinegar, sugar and red pepper flakes and bring to a simmer. Simmer for 5 minutes, then transfer to a metal bowl. Place bowl in ice water and stir until vinegar mixture is cool. Add sardines and let rest for 1 hour at room temperature or up to 2 days in the refrigerator.
4. To prepare potatoes, heat oven to 350 degrees. Lay potato slices in a 9-by-13-inch baking pan. Whisk together remaining ingredients, pour them over potatoes and cover with foil. Bake until potatoes are tender, about 40 minutes. Uncover and let cool.
5. To serve, arrange potatoes, then hard-cooked eggs on a serving platter. Remove sardines from marinade and lay them on top, followed by capers. Sprinkle with lemon juice and olive oil, and season with salt and pepper to taste.

2 hours 30 minutes