Marinated Sardines And Kumato Salad

1. 1

   For the sardines, start marinade the night before (best for 10 to 12 hours).

2. 2

   Scrape sardine scales, remove heads and entrails and use a sharp knife to separate the loins from the spine.

3. 3

   Put sardine loins in a bowl and cover with kosher salt.

4. 4

   The following morning, rinse sardines, drain and pat dry.

5. 5

   Transfer to another container and sprinkle with lime juice and grated lemon peel.

6. 6

   Cover with olive oil.

7. 7

   Can be kept in the refrigerator for up to 5 days.

8. 8

   To make the salad, slice kumato and green onion and mix together.

9. 9

   Season with salt and olive oil.

10. 10

    Arrange with 2-3 sardine fillets per serving and a few leaves of mesclun.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.