Greek cuisine · Fish & Seafood

Sardeles Pastes

Sardine fillets cured in coarse sea salt, soaked and marinated in olive oil with lemon and oregano.

Ingredients · for 4 servings

• 16 sardines (cleaned)
• 200 g coarse sea salt
• 150 ml olive oil
• 1 lemon
• 2 cloves garlic
• 1 tsp dried oregano
• 1 bunch flat-leaf parsley
• 1 tbsp white wine vinegar
• Salt, pepper

Instructions

1. Bone and fillet the sardines, rinse under cold water and pat very dry — the day before is ideal, as the fillets need at least 8 hrs. in salt.
2. Layer the fillets tightly in a shallow dish, generously covering each layer with coarse sea salt, then chill covered until the flesh is firm and matte.
3. Rinse off the salt and soak the fillets in cold water for 20 min., then press thoroughly dry between paper towels.
4. Slice the garlic paper-thin and finely chop the parsley; squeeze the lemon.
5. Place the fillets in a bowl, drizzle with vinegar and lemon juice and sprinkle with garlic, oregano and pepper.
6. Cover completely with the olive oil, let steep for at least 2 hrs. and serve sprinkled with parsley as a meze with ouzo and fresh bread.