Pickled sardines with crisp anchovies

 

Preparation time
overnight

Cooking time
less than 10 mins

Serves
Serves 2–4

By Matt Tebbutt

Ingredients

For the rollmops

  • 3 tbsp sea salt
  • 4 sardines, filleted
  • 600ml/21fl oz cider vinegar
  • 300ml/10fl oz cider
  • 100g/3½oz caster sugar
  • 4 juniper berries
  • 1 tsp pink peppercorns
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 onion, thinly sliced

For the crisp anchovies

  • vegetable oil, for deep-frying
  • 150g/5½oz plain flour
  • 300ml bottle beer
  • 6 small anchovies
  • 12 lovage leaves
  • salt and freshly ground black pepper

For the dill dressing

  • 1 bunch fresh dill, finely chopped
  • 2 tbsp mayonnaise
  • 1 tsp wholegrain mustard
  • 1 tbsp American mustard
  • ½ lemon, juice only
  • 1 pinch sugar
  • salt and freshly ground black pepper

To serve

  • 500g/1lb 2oz Pink Fir apple potatoes
  • pinch dill seeds
  • 2 tbsp olive oil
  • 1 white cabbage, shredded
  • 1 cucumber, thinly sliced
  • 1 tsp toasted cumin seeds
  • salt and freshly ground black pepper