Taki's Sardines: Sardeles Takis
- Level: Intermediate
- Total: 1 hr 12 min
- Prep: 1 hr
- Inactive: 12 min
- Yield: 4 to 6 servings
Share This Recipe
- Level: Intermediate
- Total: 1 hr 12 min
- Prep: 1 hr
- Inactive: 12 min
- Yield: 4 to 6 servings
Ingredients
2 pounds (about 16 to 20) small sardines
1 pound gray sea salt, dried and ground
2 ounces lemon juice (from about 2 lemons)
2 ounces olive oil
1 tablespoon finely chopped oregano
4 tomatoes, sliced
20 Kalamata olives, pitted
1 small loaf rustic bread, sliced
Directions
- Clean the sardines by cutting the heads and tails off with a scissors. Then, cut down the backbone to open the fish. Do not slice completely through. Remove the bone.
- Coat the insides of the sardines with a covering of gray salt and close the fillet. Coat the outside with salt, and place in a shallow, small plate. Cover and place in the refrigerator for 12 hours.
- Rinse well and slice in half to separate the fillets.
- In a small bowl, whisk the lemon juice, olive oil, and oregano together. On a platter, lay the tomatoes out and place the sardine fillets on top. Pour the lemon mixture over the fish. Toss olives on top and serve with the rustic bread for meze.
