Salt-Cured Sardines with Balsamic Vinegar Dressing

By Adam Demanuele – Serves: 4

Ingredients

400g sardines
30g salt
15g pink peppercorns
100ml local extra virgin olive oil 100ml aged balsamic vinegar

Method for Cured Sardines:

Combine the salt and pink peppercorns.

Rub the mixture evenly over the sardines.

Let the sardines cure in the mixture for 24 hours.

For the Sardines:

Rinse the cured sardines thoroughly with cold water.

Pat dry and store in a container with the extra virgin olive oil.

For the Vinegar Dressing:

Mix equal quantities of aged balsamic vinegar and rice vinegar. Serve the sardines drizzled with the vinegar dressing.