Royal Sardine Tapenade

10 min

Visit the Mediterranean…or at least take your mouth there! This classic tapenade is full of flavor and is ready to go about as fast…

Ingredients

1 can King Oscar Skinless & Boneless Sardines in Olive Oil, drained
1 can (4.25 oz) chopped black olives
10-12 pitted Kalamata olives, chopped
1 tbsp fresh cilantro, chopped
1 tbsp fresh mint leaves, chopped
Fresh lemon
Ground pepper
Crackers or sliced baguette bread

Here's what you do...

1 Mash sardines in a bowl.
2 Add chopped olives, chopped herbs, and a squeeze of fresh lemon juice.
3 Add dash of ground pepper to taste.
4 Serve on crackers or sliced baguette.

Go to our Brisling Sardines products

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Eggs and the salty flavor of fish go together, and this recipe offers more proof of that. Simply the best deviled eggs you will…

Ingredients

24 portions

1 can King Oscar Skinless & Boneless Spanish Style Sardines,
drained, broken into small chunks
1 dozen eggs
1/2 cup light mayonnaise
2 tsp Dijon style mustard
2 tsp sherry or other mild vinegar
2 fresh scallions sliced, including whites
1/4 tsp salt

Here's what you do...

1 Place eggs in single layer in saucepan and cover with at least one inch of cold water.
2 Place saucepan over high heat until just boiling. Turn heat to low, cover, and cook for one minute.
3 Remove pan from heat and allow to sit off heat, covered, for 13 minutes.
4 Drain water and rinse eggs in cold water for one minute to end cooking.
5 Crack and peel eggs under cold running water. Pat dry with paper towels.
6 Slice in half lengthwise with sharp knife and place on serving platter.
7 Remove yolks to a medium mixing bowl and mash with a fork or pass through a coarse strainer.
8 Add remaining ingredients and mix until desired texture is achieved.
9 Spoon into plastic zip-lock bag and cut off 1” corner. Pipe yolk mixture into halved egg whites.
10 Garnish with scallions or parsley.
11 Refrigerate if not serving immediately.

Royal hints

To prevent eggs from tipping on serving dish, slice off a small portion of the underside of each egg white half to make a flat, stable base. For added flavor, sprinkle with smoked Spanish paprika before serving.

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Here’s something delicious, fancy but easy, and truly unique for your next get-together! So fun and sweet, it’s a great way to get kids…

Ingredients

12 portions

1 can King Oscar Mackerel in Olive Oil,
drained, broken into small chunks
4 tbsp mango or other fruit chutney
4 tbsp herbed goat cheese
1 fresh peach, fig, or other soft fruit, narrowly sliced
1 oz frisee or other baby greens, in tiny pieces
1 tbsp fresh chives, finely chopped

Here's what you do...

1 Arrange 12 spoons or optional cracker bases decoratively on a serving platter.
2 Refrigerate before serving with breadsticks, toast squares, salty crackers, or fresh bread.
3 For each tapa, fill spoons or layer crackers with about 1 tsp each of chutney and goat cheese, then add a small morsel of fish, fruit slice, and frisee lettuce.
4 Sprinkle chives over completed platter and serve immediately.

Royal hints

Substitute spoons with toasts, cracker rounds, cucumber slices or similar for base.

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Ingredients

1 can King Oscar Mackerel in Olive Oil, drained
1 bunch chives, finely chopped
1 clove garlic, finely chopped or pressed
125g cottage cheese
125g plain yogurt
1 tsp fresh cream
Fresh lemon juice
Pepper

Here's what you do...

1 Mix all the ingredients in a bowl.
2 Add lemon juice and pepper to taste.
3 Refrigerate before serving with breadsticks, toast squares, salty crackers, or fresh bread.

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A traditional Norwegian favorite for many generations. And for obvious reason…the flavors are terrific. Let’s get your party started!

Ingredients

16 portions

1 can King Oscar Anchovies in Olive Oil
4 slices buttered bread
2 hard-boiled eggs, sliced
4 lettuce leaves

Here's what you do...

1 Place a leaf of lettuce on each slice of buttered bread.
2 Arrange egg slices on top of lettuce, dividing equally.
3 Cut bread slices into quarters.
4 Top each quarter with two anchovies.

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Comfort food with a Norwegian twist. The Cracked Pepper Sardines give this recipe delicious, aromatic punch. But you can also use Extra Virgin Olive…

Ingredients

6-8 servings

1 can King Oscar Sardines with Cracked Pepper
1-1/2 pounds yellow and red potatoes
1 cup fresh peas
1 small red onion, thinly sliced
1/3 cup Kalamata olives, pitted
2 tbsp salted capers, well rinsed and drained
1/3 cup chopped flat-leaf parsley
Pinch of crushed red pepper flakes
Cracked pepper reserved from can
1/4 cup olive oil, including oil reserved from can
Juice of one lemon
3 tbsp sherry vinegar
Coarse salt

Here's what you do...

1 Cook potatoes until tender. Drain and let cool enough to handle.
2 Peel and cube potatoes, place into mixing bowl.
3 Add the peas, onion, olives, capers, parsley, red pepper, and cracked pepper.
4 Pour in oil, lemon juice and vinegar. Season to taste with salt
5 Toss gently.
6 Transfer to serving dish.
7 Add sardines, let sit for 30 minutes, serve at room temperature.

Royal hints

Try adding sliced boiled egg along with the sardines, simply delicious with the cracked pepper flavor!

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Ingredients

4-6 servings

1 can King Oscar Sardines with Jalapeño Peppers
1-1/2 cups Basmati or jasmine rice
1 cup chopped mango
1 cucumber, peeled, seeded and diced
2 scallions, thinly sliced
1/2 cup chopped fresh cilantro
1/3 cup salted and roasted peanuts, chopped
Olive oil and jalapeño peppers, reserved from can
3 tbsp rice vinegar
Finely grated zest and juice of 1 lime
1 tsp sugar
Salt and pepper
1 fresh jalapeño pepper, thinly sliced
Crushed peanuts

Here's what you do...

1 Cook rice according to package instructions, then rinse under cold water, drain.
2 In a large bowl, mix rice, mango, cucumber, scallions, cilantro, peanuts, and jalapeños from can.
3 Whisk the olive oil, vinegar, lime juice and zest, sugar, salt and pepper to taste.
4 Gently stir all together and add sardines to combine.
5 Garnish with thinly sliced fresh jalapeño pepper and crushed peanuts.

Royal hints

Substitute the rice with quinoa for delicious, nutritious taste.

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Seafood tostadas made easy! With all the goodness of brisling sardines and avocado. A delicious way to get your Omega-3s.

Ingredients

6 servings

3 cans King Oscar Sardines in Extra Virgin Olive Oil
6 corn tortillas
345g shredded lettuce
170g shredded Cheddar cheese
Avocado Salsa

Avocado Salsa
Mix together 1 small mashed avocado, 230g chopped tomatoes, 75g chopped onion, 1 fresh/canned chopped jalapeño chili, 2 tbsp chopped cilantro (optional). Salt and pepper to taste.

Here's what you do...

1 Heat tortillas on racks in 120°C oven for 4-5 minutes or until crisp.
2 Layer lettuce, cheese, and Avocado Salsa on tortillas, dividing equally.
3 Top with sardines and a dollop of sour cream.
4 Garnish with cilantro.

Royal hints

This recipe works perfectly with King Oscar Sardines with Hot Jalapeño Peppers, too.

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A nice fresh salad that brings a little heat! Makes a perfect, nutritious, calorie-cutting light meal. Takes your palate on a first-class, non-stop flight…

Ingredients

1-2 servings

1 can King Oscar Skinless & Boneless Spanish Style Sardines,
drained, oil reserved
5 cups (5 oz) prepared mixed salad greens
1 oz prepared piquillo or roasted red peppers
10-12 Spanish style olives
1/2 small red onion, sliced very thin
1 oz shaved Manchego or Parmesan cheese
1 oz slivered almonds

Dressing
2 tbsp fresh lemon juice
1 tsp lemon zest
Reserved oil from sardines
Salt and pepper to taste

Here's what you do...

1 Break fish into bite-size chunks.
2 Whisk dressing ingredients until combined and toss with fish and salad ingredients.
3 Top salad with cheese and slivered almonds, serve immediately.

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Let the good-eating times roll! This Cajun-inspired baby greens salad with mackerel fish cakes will take you off the ordinary path. Great for lunch…

Ingredients

4 servings

3 cans King Oscar Mackerel in Olive Oil, drained, oil reserved for salad
1/4 cup sliced scallions, 1 tbs reserved
1/4 cup fat-free mayonnaise
1 egg, beaten
1 cup panko or dry breadcrumbs (1/2 cup reserved for dredging)
1 tsp Cajun seasoning blend
2 tsp Dijon mustard
3 tbsp canola or other cooking oil

Salad
Mixed baby greens or other salad lettuces as desired for 4 servings

Dressing
1 cup plain yogurt
Zest and juice from one lemon
1 tsp Cajun seasoning blend
1 tsp salt
Pepper to taste
Oil reserved from drained mackerel
1-2 tbsp olive oil, to taste

Here's what you do...

1 For fish cakes, combine all ingredients except cooking oil in a medium mixing bowl.
2 Divide fish mixture into 8 equal portions and shape each portion into a patty about 1/2” thick and 2” wide.
3 Dredge each patty in panko.
4 Heat cooking oil in a large non-stick skillet over medium heat.
5 Place 4 patties at a time in pan. Cook 3 minutes on each side or until browned and heated through. Repeat with remaining patties.
6 For dressing, whisk ingredients in a small bowl until combined. Use reserved mackerel oil from can to thin dressing as desired.
7 Assemble desired salad greens and divide into 4 individual serving plates or bowls.
8 Top each salad serving with 2 fish cakes.
9 Drizzle with yogurt dressing and sprinkle with a chopped scallions.
10 Serve immediately.

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