Rich oily sardines are wonderful combined with crisp salad ingredients.  I particularly like the flavour of the walnuts with the fish and the olives have a distinct saltiness that seems to bring the whole dish together.  Look for sardines which have hues of gun metal green and purple on their backs and avoid any with red heads or split bellies.  Larger sardines which have become pilchards will not be as oily as the smaller fish but have a really good flavour.

Ingredients

6 sardines filleted
1 red onion finely sliced
1 tablespoon dried oregano
6 ripe tomatoes
10 olives black or green
1 Round Lettuce
A good pinch of dried Greek oregano
1 cucumber – halved seeds removed
Small handful walnuts
Olive oil
1 Egg yolk
Good splash white wine vinegar
1 tsp Dijon mustard
½ clove garlic
1 anchovy fillet

Method

Heat a grill pan until hot or a traditional grill.

 

Brush the sardines with oil and some of the oregano and grill skin side facing the heat for 4-5 minutes until crisp and cooked. To make the dressing palce the eg yolk in a small food processor with the Garlic, oregano, mustard, vinegar and anchovy fillet and blitz, gradually add the oil until thickened then loosen with a splash of water until at pouring consistency, taste and season, Worcester sauce is a great addition if you fancy. Simply mix together all the remaining salad ingredients, season with salt then toss with the dressing and lay the sardines on top of the salad or break up and toss through it.