Recipes Archive | Page 2 of 9

5 min

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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10 min

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You know when you get one of those umami flavor cravings and you’ve just got to have that savory bite now? This Herb-Marinated Anchovies…

Ingredients

2 cans King Oscar Anchovies in Olive Oil, oil reserved
2 tbsp red wine vinegar (or apple cider vinegar)
Zest of 1 lemon
1 tbsp fresh lemon juice
1 large garlic clove, minced or sliced
2 pepperoncini peppers, sliced
2 tbsp red onion, copped
1 tbsp capers
2 tbsp chopped fresh herbs (dill, basil, parsley, or oregano)
1 tsp red chili flakes
Assorted crackers, sliced baguette, and/or carrot wedges, cucumber sections, your choice

Here's what you do...

1 Drain anchovy oil in a shallow serving bowl. Set anchovy fillets aside.
2 Add vinegar, lemon zest, lemon juice, garlic, pepperoncini, red onion, capers, and herbs to the anchovy oil. Stir to combine.
3 Gently separate anchovy fillets and add to marinade. Top with red chili flakes. Marinate for about 30 minutes.
4 Serve marinated anchovies on a platter with crackers, bread, or vegetables.

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10 min

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Kudos to Caesar Cardini, inventor of the world-famous Caesar salad. And cheers to His Majesty’s chefs for creating the ultimate, anchovy-infused dressing! This easy,…

Ingredients

4-5 King Oscar Anchovies in Olive Oil, oil reserved
1/2 cup olive oil
1 large egg yolk
2 tbsp fresh lemon juice
2 tsp Dijon mustard
1 tsp apple cider vinegar
2 cloves garlic, minced
3/4 cup grated Parmesan cheese
Fresh ground black pepper, to taste
1/4 tsp salt, or to taste

Here's what you do...

1 In a small food processor or personal blender, blend olive oil, egg yolk, lemon juice, Dijon mustard, and apple cider vinegar until emulsified and the mixture begins to thicken (usually about 15-30 seconds).
2 Add anchovy fillets, oil from can, garlic, grated Parmesan cheese, and black pepper. Blend until combined.
3 Taste for seasoning, add salt as needed.
4 If dressing becomes too thick, blend in water 1 tbsp at a time for preferred consistency.
5 Drizzle over romaine lettuce for Caesar salad or serve as a dip.

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25 min

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The classic, zesty salad from southern France, created with all the convenience of King Oscar’s premium tinned anchovy fillets in pure olive oil. Umami…

Ingredients

1 can King Oscar Anchovies in Olive Oil, oil reserved
2 cups arugula
1/2 pound green beans, blanched
4 boiled eggs, quartered
1/4 pound potatoes, cubed and boiled
1 cup cherry tomatoes, halved
1/4 cup sliced olives
2 tbsp capers
3 tbsp sliced red onions

VINAIGRETTE

Oil from anchovy can
1/4 cup olive oil
Zest of 1 lemon
2 tbsp lemon juice
2 tsp Dijon mustard
2 tsp honey
Salt and black pepper, to taste

Here's what you do...

1 Combine all vinaigrette ingredients in a jar or cruet. Close lid and shake vigorously until combined. Set aside.
2 Except the anchovies, divide all salad ingredients between four plates, arrange in sections (for traditional plating) or combine.
3 Add 2-3 anchovy fillets to each salad plate.
4 Drizzle with vinaigrette and serve immediately.

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16 min

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A flavorful, Italian pasta classic with a little kick, made fresh for umami-loving taste buds everywhere!

Ingredients

1 can King Oscar Anchovies in Olive Oil, reserve oil
16 oz pasta
3 garlic cloves, sliced or minced
2 tbsp lemon juice, plus extra for serving
1/2 cup chopped fresh parsley
2 tbsp capers
1 cup Parmesan cheese, plus extra for topping
Red chili flakes
Black pepper

Here's what you do...

1 Cook pasta according to package instructions, drain.
2 Heat large skillet to medium high heat. Add reserved oil and garlic. Cook until garlic is fragrant, about 1-2 minutes.
3 Add pasta and stir until warmed.
4 Stir in anchovies, breaking into large chunks.
5 Add lemon juice, chopped parsley, capers, and Parmesan cheese.
6 Serve with red chili flakes and black pepper, to taste.

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5 min

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The classic Caesar’s Salad is a favorite around the world. Ours has to be the easiest to prepare. Simply pick lettuce, pull anchovy can…

Ingredients

1 can King Oscar Anchovies in Olive Oil, drained
1 head Rommaine lettuce
Cherry tomatoes
Croutons
Grated Parmesan cheese
Prepared Caesar’s dressing

Here's what you do...

1 Wash and dry whole lettuce leaves, arrange on plates.
2 Scatter with cherry tomatoes and croutons.
3 Top with anchovies.
4 Sprinkle with grated Paremesan cheese.
5 Dress and serve.

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20 min

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Looking for something different, easy to make, and good for you? Try His Majesty’s Healthy Asian Salmon Bowl, a Japanese-style brown rice dish with…

Ingredients

1 can King Oscar Salmon in Olive Oil, oil reserved
1/2 cup cooked brown rice
1 cup steamed greens (bok choy, kale, mustard greens)
1 cup sliced cabbage, carrots, shredded carrots, or other raw vegetables
1/4 cup crushed nori seaweed
2 tbsp edamame
2 tsp toasted sesame seeds

SESAME-SOY VINAIGRETTE

Oil from salmon can
2 tsp soy sauce
2 tsp sesame oil
Hot sauce, to taste (optional)

Here's what you do...

1 Whisk together the vinaigrette ingredients. Add hot sauce to taste, if you like.
2 In bowl, add cooked rice, then arrange greens, vegetables, crushed nori, and edamame.
3 Break salmon into bite-sized pieces and add on top.
4 Drizzle with sesame-soy vinaigrette. Sprinkle with sesame seeds.

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Salmon & Corn Salad with Avocado Yogurt

You know when you’re at a restaurant and you look over at the next person’s plate and wish you’d ordered what they did? Well, this eye-catching salad is that – only you can make it yourself anytime you like!

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25 min

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Craving a delicious appetizer or nutritious snack made from your favorite salmon? This recipe is three times the fun and just what your taste buds want!

Ingredients

1 baguette, cut into 18 slices
2 tbsp olive oil or salmon oil, preserved from can

Crostini 1

1 can King Oscar Salmon in Olive Oil, separated into bite-size pieces
1/2 cup ricotta cheese
1 tbsp lemon juice
Zest from 1 lemon
1/4 cup green olives, sliced
1/4 cup cherry tomatoes, halved
1 tbsp basil leaves
Salt and pepper to taste

Crostini 2

1 can King Oscar Salmon in Olive Oil, separated into bite-size pieces
1/2 cup romesco sauce
1 tbsp feta cheese, crumbled
1 tbsp capers, drained
1 tbsp oregano leaves
1/4 smoked paprika
Salt and pepper to taste

Crostini 3

1 can King Oscar Salmon in Olive Oil, separated into bite-size pieces
1/2 cup chimichurri sauce
1/4 cup tomatoes, diced
1 tbsp parsley leaves
1 tbsp queso fresco
Salt and pepper to taste

Here's what you do...

1 Preheat oven to 400°F. Brush olive oil onto bread slices and bake on baking sheet for 10 minutes or until golden brown.
2 Crostini 1: In a bowl, mix together ricotta cheese, lemon juice and zest, salt, and pepper. Spread lemon ricotta mixture on 6 crostinis, then top with salmon pieces, olives, cherry tomatoes, basil, salt, and pepper.
3 Crostini 2: Spread romesco sauce on 6 crostinis. Top with salmon pieces, feta, capers, oregano, paprika, salt, and pepper.
4 Crostini 3: Spread chimichurri sauce on 6 crostinis. Top with salmon pieces, tomatoes, parsley, queso fresco, salt and pepper.

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15 min

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As tasty as they are colorful, our Sardine Tapenade Tomato Bites please palates and add visual pop to your table. Food that’s fun to…

Ingredients

2 cans King Oscar Sardines with Spicy Cracked Pepper
1-1/2 cups Kalamata olives, pitted
3 tablespoons capers, rinsed and drained
1/2 teaspoon fresh thyme, minced
1 to 2 tbsp olive oil from can, with peppers
12-18 cherry tomatoes, halved
Salt and pepper to taste

Here's what you do...

1 Reserve oil and cracked pepper from can.
2 Halve and core the cherry tomatoes.
3 Coarsely chop all other ingredients, mix together, season with salt and pepper.
4 Spoon tapenade into tomato halves.

Royal hints

Serve tomato bites on their own, or place atop your favorite crackers. Substitute King Oscar Sardines in Olive Oil or King Oscar Skinless & Boneless Sardines. If you are not using the tapenade immediately, cover tightly and refrigerate.

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SESAME-SOY VINAIGRETTE

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