Sardine Tartare

by Editorial Staff

Summary

Prep Time	5 mins
Total Time	5 mins
Course	Sauce
Cuisine	European
Servings (Default: 2)

Ingredients

1 can sardines, pickled in oil
1 medium onion (s)
1 teaspoon lemon juice (alternatively diluted citric acid)
Maggi to taste
some black pepper from the mill

Instructions

Open the can with the oil sardines and let most of the oil drain off. Put the sardine fillets in a bowl. Cut the medium-sized onion into not too fine cubes and use a fork to add to the sardine fillets. Season to taste with lemon juice or diluted citric acid, black pepper from the mill and with Maggi as you like. Process everything into tartare with a fork.
A fresh, light-colored roll or toast tastes best with it.
Note: Also works with pickled mackerel fillets. In any case, sardines or mackerel fillets marinated in oil should be processed, because unfortunately with the low-calorie preparation in its own juice (nothing other than water and salt) the taste is lost because the fish simply leaches out in terms of taste.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.