Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Scandinavian Sardine Antipasti
Scandinavian Sardine Antipasti

Scandinavian Sardine Antipasti

Brought to you by: King Oscar
    3 serving

Prep time:

Cook time:

Serves: 3

Enjoy your fish Scandinavian-style from the comfort of your kitchen. King Oscar Sardines make a great antipasti paired with sweet beetroot hummus slathered onto crispbreads. Charred Picarella peppers, a simple tomato and mozzarella salad and plump Nocellara olives are a great accompaniment to the sardine crackers and form a filling antipasti spread for friends and family to enjoy together.
Share recipe


  • 2 tbsp olive oil
  • 5 Piccerella peppers
  • 1 sprig rosemary, leaves only, roughly chopped
  • 300g cherry tomatoes, halved
  • 150g mini mozzarella balls
  • 10g basil, leaves only
  • 150g beetroot hummus
  • 9 crispbreads
  • 1 tin King Oscar Brisling Sardines Basil & Oregano
  • 2 sprigs oregano, leaves only
  • 100g Nocellara olives, to serve


Step 1

Heat the olive oil in a griddle or frying pan over a medium-high heat. Add the peppers and turn occasionally until charred on all sides, approx. 5-7 mins depending on pepper size. Transfer the peppers onto a small plate and garnish with the rosemary, then cover and set aside.

Step 2

For the tomato and mozzarella salad, combine the cherry tomatoes and mozzarella balls in a serving dish, season with salt and coarse ground black pepper and scatter over the basil leaves.

Step 3

Spread 2 tsp of hummus onto each of the crispbreads. Top with the sardines and sprinkle over the oregano. Serve with the olives, charred peppers, tomato and mozzarella salad and any remaining sardines on the side.

Shop the ingredients

You might like