Grilled sardines with potato, cucumber and dill salad

Ingredients

For 1 serving

• Sardines180 g
• Potatoes200 g
• Cucumber100 g
• Spring onions2
• Dill4 g
• Mustard5 g
• White wine vinegar10 ml
• Extra virgin olive oil8 g
• Lemon0.5
• Saltto taste
• Black pepperto taste

Contains: fish, mustard, sulphites,

In season: May – September

Method

1. Peel the potatoes, cut them into pieces of about 3 cm and boil them in salted water for 15 minutes, until a fork goes in easily; drain.
2. Meanwhile clean the sardines: remove the heads and guts, rinse under cold water and pat dry well. Dice the cucumber, slice the spring onions and chop the dill.
3. In a bowl whisk the mustard with the white wine vinegar, extra virgin olive oil, salt and black pepper; dress the still-warm potatoes with the cucumber, spring onions, dill and the vinaigrette.
4. Salt the sardines. Heat a griddle over high heat until smoking hot and grill them for 2–3 minutes per side, until the skin is crisp and the flesh opaque.
5. Serve the sardines with the potato salad and the lemon cut into wedges.