Recipes Archive | King Oscar

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20 min

It’s a mouth-watering, gourmet snack board, it’s a fun conversation-starter! So easy. So delicious. So ready for your next gathering!

Ingredients

1 can King Oscar Sardines in Extra Virgin Olive Oil – Cross-Pack
Sliced salami and/or other deli meats
Assorted cheeses
Roasted nuts and olives
Fresh fruit: grapes, figs
Crackers and breadsticks
Honey

Here's what you do...

1 On serving board, arrange sardines, salami and meats, cheeses, nuts, olives, fruit, crackers/breadsticks and honey.
2 Include spreading knives and toothpicks for self-serving.
3 Enjoy with your favorite beverage or aperitif.

Royal hints

Dress this up or dress it down, add cornichons or pickled red onions, whatever your taste buds desire!

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25 min

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There are a number of classic recipes for “pasta con le sarde.” This is His Majesty’s favorite. We think you are going to love…

Ingredients

2 cans King Oscar Sardines with Cracked Pepper
1 pound fettuccine or thick spaghetti
1/2 cup breadcrumbs, from toasted bread
2 tbsp olive oil, reserved from can
Cracked pepper, reserved from can
2 tbsp drained capers
1 tsp grated lemon zest
1/2 cup chopped fresh parsley
Fresh basil
Salt

Here's what you do...

1 Cook pasta according to package instructions, drain.
2 Brown the breadcrumbs over medium heat in a tablespoon of the reserved olive oil, stirring frequently, 3-5 minutes, then remove.
3 Add remaining oil, sardines, capers and lemon zest to pan, sprinkle with cracked pepper and salt to taste.
4 Stir gently until heated through, about 2 minutes.
5 Add pasta, breadcrumbs and parsley to the mixture and gently combine.
6 Garnish with fresh basil.

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12 min

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Featuring North Atlantic Salmon, a mouth-watering, warm, golden, cheesy, tinned fish dip – the perfect appetizer or side dish for foodie gatherings!

Ingredients

2 cans King Oscar Salmon in Olive Oil, drained
1 cup mayonnaise
3/4 cup grated Parmesan cheese
1 bunch green onions, chopped
1/4 cup chopped fresh parsley
2 tsp fresh chopped thyme
1/2 tsp smoked paprika
1/2 tsp ground black pepper
Crackers or bread

Here's what you do...

1 Pre-heat oven to 375°F.
2 In bowl, combine mayonnaise, Parmesan cheese, green onions, parsley, thyme, smoked paprika, and black pepper.
3 Break up salmon and stir into cheese mixture.
4 Bake for about 35-45 minutes or until the dip is bubbly and golden.
5 Serve with crackers or bread.

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15 min

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Ingredients

2 cans King Oscar Salmon in Olive Oil, separated into bite-size pieces
2 cups arugula
1/4 cup canned yellow corn
2 carrots, peeled into ribbons
1 avocado, sliced
1/4 cup feta cheese, crumbled
1/4 cup parsley leaves, stems removed
Salt and pepper to taste

AVOCADO YOGURT

1 avocado, peeled and pitted
1/2 cup Greek yogurt
3 tbsp lime juice
1 garlic clove
Salt and pepper to taste

Here's what you do...

1 In a food processor or blender, mix together avocado yogurt ingredients until smooth and spreadable.
2 Spoon avocado yogurt equally to the bottom of 4 plates or wide bowls.
3 Top with salmon pieces, arugula, corn, sliced avocado, carrot ribbons, feta cheese, parsley, salt and pepper.

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25 min

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Add 25 minutes (of deliciousness) to your life! Rich in protein, naturally packed with omega-3s, sublime textures, and mouth-watering sweet and savory flavors. Royal yum!

Ingredients

2 cans King Oscar Mackerel Fillets in Sweet Thai Chili Sauce
12 oz rice noodles or dried pad Thai rice sticks, cooked to package instructions
2 tbsp olive oil
3 cloves garlic, minced
1 small onion, sliced
1 red bell pepper, sliced
2 large eggs
2 tbsp soy sauce
2 tbsp water
2 tbsp vinegar
3 stalks green onion, cut into 1” pieces
1 cup fresh bean sprouts
1/2 cup chopped fresh cilantro
Optional for serving: 1/4 cup chopped peanuts, lime wedges

Here's what you do...

1 Heat pan on medium-high heat. Add oil, garlic, onion, bell peppers. Cook until soft.
2 Add cooked rice noodles and stir until noodles are warm.
3 Add soy sauce, water, green onion, and mackerel with sweet Thai chili sauce from can.
4 Add egg to pan and cook until eggs are scrambled.
5 Add about 1/2 cup bean sprouts and heat until wilted.
6 Before serving, top with about 1/2 cup of uncooked bean sprouts, cilantro, and garnish with chopped peanuts and lime wedges.

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20 min

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Take your game-day parties, social gatherings, and flavor-packed snacking up four savory, spicy, smooth, cheesy, and protein-packed layers to the next level!

Ingredients

1 can King Oscar Mackerel Fillets with Jalapeño Peppers, reserve oil
14 oz can refried beans
1 avocado, mashed
1 tomato, chopped
1/2 cup shredded cheddar cheese
Toppings & garnishes: black olives, cilantro, limes
Tortilla chips

Here's what you do...

1 Stir refried beans to smooth out large chunks.
2 In serving bowl, spread refried beans then layer mashed avocado over the beans.
3 Break mackerel into large chunks and top over avocado.
4 Top with chopped tomato, cheese, black olives, and cilantro.
5 For extra flavor, drizzle some reserved oil over dip before serving.
6 Serve with tortilla chips and lime wedges.

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35 min

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Spice it up and take your taste buds south of the border for a fresh and filling, mackerel and jalapeño peppers taste adventure!

Ingredients

2 cans King Oscar Mackerel Fillets with Jalapeño Peppers
1-2 ripe avocados, diced
1 can seasoned black beans
Small handful fresh cilantro, chopped (optional)
1 jalapeño pepper, thinly sliced (optional)
Fried corn tortilla strips (optional)
Lime wedges

Cilantro Lime Rice

1 cup long grain rice
1 tbsp extra virgin olive oil
Zest and juice of 1 lime
1/2 cup fresh cilantro, chopped
1/2 tsp salt

Elote-Style Corn

1 can or 1 bag frozen corn
1 tbsp butter
1/2 tbsp lime juice (more to taste)
1-1/2 tbsp mayonnaise
1/4 tsp chili powder
Pinch cayenne pepper
1/4 cup crumbled queso fresco
Salt and pepper to taste

Pico de Gallo

4-6 Roma tomatoes, seeded and diced
1 small red onion, diced
1 jalapeño pepper, ribs and seeds removed, finely minced
1/4 cup fresh lime juice
1/2 cup fresh cilantro
Salt to taste

Here's what you do...

1 Pico de gallo: Mix together all related ingredients in non-reactive bowl. Refrigerate until ready to serve.
2 In small saucepan, heat canned beans in their own liquid over low-medium heat. Set aside.
3 In separate small saucepan, heat olive oil over medium-high heat. Add rice and sauté until lightly browned.
4 Add 2 cups water (or according to rice package directions), lime zest, and salt and bring to a rolling boil.
5 Cover, lower heat to simmer for about 15 minutes or until all liquid has been absorbed. Remove from heat and let sit covered for 10 minutes.
6 Fluff rice with fork, pour in lime juice and chopped cilantro, and toss together.
7 Heat butter in large skillet over medium heat until it melts and starts to foam slightly.
8 Add drained corn and sauté until corn is heated through.
9 Remove from heat, add in remaining related ingredients, and mix together until evenly incorporated.
10 Final assembly: Add rice to base of serving bowl. Fork apart and arrange mackerel fillet pieces on top of rice, then add prepared beans, corn, avocado, and pico de gallo. Garnish with fresh chopped cilantro, sliced jalapeños, fried tortilla strips, and lime wedges.

Royal hints

Use endive or romaine leaves in place of crackers for a low-carb option.

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20 min

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Lunch, dinner, or party appetizer – this sardine flatbread does it all. Go as simple or as fancy as you like with your toppings.…

Ingredients

1 can King Oscar Skinless & Boneless Spanish Style Sardines, drained, oil reserved
1 prepared flatbread or pizza crust, about 12” diameter
8 oz prepared olive tapenade
1 small zucchini, thinly sliced
1 sweet bell pepper, thinly sliced
2 tbsp sun-dried tomatoes, sliced or chopped
1 oz Manchego or Parmesan cheese, shredded
Lemon zest and chopped parsley, optional

Here's what you do...

1 Preheat oven to 400°F.
2 Brush flatbread with reserved sardine oil, then spread with a thin layer of tapenade.
3 Layer vegetables thinly over flatbread. Top with chunked sardine fillets. Sprinkle with cheese.
4 Bake assembled flatbread on a nonstick cooking sheet for 10 minutes.
5 Top with optional lemon zest and parsley and slice into desired serving sizes.
6 Serve immediately.

Royal hints

Cut flatbread into smaller sizes and serve as an appetizer. Try with your favorite King Oscar Sardines for a variety of taste sensations!

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5 min

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Savory, smoky kipper snacks bagel sandwiches – great for an energy-boosting, flavor-packed breakfast, just as perfect for lunch, dinner, or anywhere in between!

Ingredients

1 can King Oscar Kipper Snacks, drained
1 bagel, sliced horizontally
4 tbsp whipped cream cheese, softened
Mustard
Sliced radishes
Sliced cucumber
Garnishes: red onions, pea sprouts
Black pepper
For serving: lemon wedges, cornichons, breakfast berries, or fruit

Here's what you do...

1 Spread cream cheese evenly over each bagel half with a light layer of mustard.
2 Layer on red onion, radishes, and cucumber.
3 Top with kippers.
4 Garnish with pea sprouts and sprinkle with black pepper, to taste.
5 Serve with lemon wedges, cornichons, breakfast berries, or fruit.

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5 min

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A classic Norwegian open-face sandwich with authentically wood-smoked kippered herring and smooth, ripe avocado – your new favorite way to eat your long-time favorite…

Ingredients

1 can King Oscar Kipper Snacks
1 avocado
Baguette
Sprouts
Flax seeds
Fresh lime
Salt and pepper to taste

Here's what you do...

1 Mash the avocado and season with salt, pepper, and lime juice.
2 Spread baguette slices with avocado purée and top generously with kippers.
3 Garnish with sprouts and flax seeds.
4 Serve with lime wedges.

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