Ingredients
Scale
- 2–3 tins oil-packed fish (sardines, smoked mussels, anchovies, or good tuna)
- 1 lemon, juiced and zested
- 1 tbsp capers, roughly chopped
- 1 small shallot, finely minced
- 1 cup white bean or cannellini puree (or soft salted butter)
- Crusty bread, baguette slices, or good crackers
- 1/2 cup pickled peppers (piparras or peperoncini)
- 1 small watermelon radish or fennel bulb, shaved thin
- A handful of cornichons
- Soft herbs (dill, parsley, or chives)
- Flaky sea salt and cracked pepper
Instructions
- Remove tins from the fridge and let sit at room temperature for 20-30 minutes before opening — this wakes up the flavor and aroma.
- Open each tin and drain the oil into separate small bowls, keeping each fish’s oil apart.
- Whisk each reserved oil with a squeeze of lemon, a pinch of zest, chopped capers, and a little minced shallot to make individual mini vinaigrettes.
- Spread the white bean puree (or soft butter) across sections of a board or platter in loose swipes.
- Arrange the fish over and around the puree, keeping each type in its own zone rather than mixing them together.
- Spoon each fish’s matching vinaigrette back over it.
- Fill in gaps with pickled peppers, shaved radish or fennel, cornichons, and herbs.
- Finish with flaky salt and cracked pepper, and serve with warm crusty bread or crackers alongside.
Notes
Use the best tinned fish you can find — quality varies enormously and it’s the star of the dish. If a tin is packed in water or brine instead of oil, skip the vinaigrette step for that one and dress it separately with good olive oil. The board holds well at room temperature for up to 2 hours, which makes it a strong make-ahead option for gatherings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: Assembled, no cook
- Cuisine: Mediterranean