The Swan

Cornish Sardines with Watercress & Red Onion Salad

by The Swan Recipes 1 Mar 16

Cornish Sardines with Watercress & Red Onion Salad

This is a deliciously fresh dish, ideal as a starter or a light lunch now that the sun is shining. Make sure your sardines are sustainably sourced certified by the Marine Stewardship Council and/or Marine Conservation Society. 

Serves 4

For the pickling liquid


  1. Pre heat oven at 200°c
  2. Place all the ingredients into a medium, heavy bottom pan.  Bring to the boil, dissolve the sugar.  Remove from the heat, cover with a lid & leave to infuse for 30 minutes.
  3. When the pickle has cooled to an ambient temperature pour straight over the thinly sliced red onion. Leave for at least 20 minutes.
  4. Place the almonds on an oven proof tray and roast for around 10 minutes, turning the almonds with a metal spoon every 2 minutes or until golden brown.
  5. Heat a medium sized non-stick frying pan over high heat. Add 50ml of rape seed oil to the pan, place the sardines skin side down and carefully shallow fry for 2 minutes on either side.
  6. Once cooked remove the sardines from the pan and place two fish on each plate.
  7. For the dressing: deglaze the pan with the sherry vinegar, the rest of the oil and the roasted almonds.
  8. Then, in a large mixing bowl add the red onion, watercress and the dressing.  Toss the salad gently, season to taste and arrange neatly on the plate next to the sardines.
  9. Garnish with a wedge of lemon and a sprinkle of Cornish sea salt …