-
1
Rinse sardines and dry well.
-
2
Line a baking pan with a double layer of paper towels.
-
3
Place a rack in pan and arrange sardines on top.
-
4
Sprinkle liberally with salt, coating fish completely.
-
5
Flip fish (some of the salt will fall off) and salt the other side.
-
6
Refrigerate for 36 to 48 hours, turning fish and adding more salt every 8 to 12 hours.
-
7
The fish should feel firm and waxy.
-
8
Rinse well.
-
9
Using a sharp knife, fillet sardines, starting just behind the gills and going down to the tail; use a back-and-forth wiggling motion and keep knife as close to bones as possible.
-
10
Cover fillets with water and let soak, changing water 3 or 4 times, until most of the salt is gone, about 1 hour.
-
11
Drain well.
-
12
Meanwhile, fill a large bowl with water and ice.
-
13
Heat oil in a large skillet and add onions, garlic and bay leaf.
-
14
Saute over medium heat until onion is translucent, about 5 minutes.
-
15
Add vinegar, sugar and red pepper flakes and bring to a simmer.
-
16
Simmer for 5 minutes, then transfer to a metal bowl.
-
17
Place bowl in ice water and stir until vinegar mixture is cool.
-
18
Add sardines and let rest for 1 hour at room temperature or up to 2 days in the refrigerator.
-
19
To prepare potatoes, heat oven to 350 degrees.
-
20
Lay potato slices in a 9-by-13-inch baking pan.
-
21
Whisk together remaining ingredients, pour them over potatoes and cover with foil.
-
22
Bake until potatoes are tender, about 40 minutes.
-
23
Uncover and let cool.
-
24
To serve, arrange potatoes, then hard-cooked eggs on a serving platter.
-
25
Remove sardines from marinade and lay them on top, followed by capers.
-
26
Sprinkle with lemon juice and olive oil, and season with salt and pepper to taste.
