Ingredients
4
4 white poppy seed rolls
2 cans Ortiz Sardines
60 g salted butter
Some escarole or a variety of lettuce leaves
About this recipe:
Remove the butter from the refrigerator, cut into pieces and leave it at room temperature until it is soft.
1
Cut open the rolls and toast in the oven.
2
Drain the oil from the Ortiz cans and gently remove the sardines making sure they don’t break. Separate the fillets without breaking them and pull the central spine and the tail of each sardine.
3
Spread the base of each roll with a quarter of the butter, cover with some salad leaves and top with the Ortiz sardine fillets. Cover with the other half of the roll and repeat the above with the remaining rolls – perfect for a gourmet snack in good company!
Ortiz Traditional Sardines in olive oil improve with age and are ideal for creating your own cellar, just as you’d do for wine. You can mark the date on the can and open them ceremoniously whenever you wish, just like the son of Oscar Wilde, the bon vivant Vivyan Holland.
