Barbecued sardines with brown bread salad and salad cream

Barbecued sardines with brown bread salad and salad cream

By
From
British Seafood
Serves
4
Photographer
David Loftus

To me, there is something very British and nostalgic about this dish. It’s probably more to do with the salad cream than anything else. Mayonnaise wasn’t on offer when I was a child; it was always salad cream on the table. We didn’t have sardines this way either; they came from a tin, which incidentally, is still fine with me today!

Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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