Tender potatoes dressed with our smoky Spanish dressing and egg mayonnaise with delicate sardines – this flavoursome combination makes a great summer appetiser or snack!

Serves 4

8-10 small new potatoes
Sal de Añana spring salt
1 fennel bulb, trimmed, reserving the fronds
Juice of ½ lemon
¹/³ cup Sabato Smoky Spanish dressing
140g can Ortiz or Albo sardines
3-4 Tbsp Sabato egg mayonnaise
3 Tbsp chopped flat-leaf parsley

Cook the potatoes in boiling salted water for 15-20 minutes until tender. Halve the fennel lengthways; remove the hard core from each piece and discard. Very finely slice the fennel; place in a bowl and squeeze over the lemon juice to stop discolouration.

Once cooked, drain the potatoes and toss with the dressing; set aside to cool then add the sliced fennel and reserved fronds.

Open the sardines and remove the central bones then arrange on top of the fennel and potato salad. Drizzle with mayonnaise and scatter with parsley.

Recipe by Julie Le Clerc



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