Soused sardines with red cabbage and seaweed salad cream
- March 2016
- Serves 4
- Hands-on time 30 min, plus resting
Bread is essential in Nathan Outlaw’s pickled sardine recipe – you’ll need it to mop up all the wonderful juices after the fish has gone.
- Gluten-free recipes
- 29.4g (8.8g saturated)
- 11.4g (10.9g sugars)
Find nori sheets, and even seaweed flakes, in the world food aisle of supermarkets, in good delis or on amazon.co.uk.
Make the seaweed salad cream up to 72 hours ahead and keep in the fridge. Use to dress salads or serve with fish. Souse the sardines up to 24 hours ahead, cool completely and chill. Bring them out of the fridge 45 minutes before serving.
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