2 cans of sardines in olive oil, 3 medium garlic cloves (sliced), 1/2 kg of canned peas, 25 dag of canned French beans, 4 tomatoes (sliced), 1 green pepper (cleaned and sliced), 5 to 6 olives, vinegar (optional), salt and pepper, 2 hard-boiled eggs (sliced).
Mix all the ingredients together and serve as a side dish to a meal or as an hors d’ oeuvre.
2 cans of sardines with vegetable, 5 dag of butter (melted), 20 dag of cottage cheese, 1 tablespoon of vegetable oil (from the can), 1 tablespoon of lemon juice, 1 teaspoon of mustard, 1 teaspoon of red pepper, salt and pepper (to taste).
Mix all the ingredients together until the mixture resembles a thin, smooth cream.
2 cans of sardines in a tomato sauce, 1 cup of onions (chopped up), 3 tablespoons of butter, 2 hard-boiled eggs, 1/2 cup of ground nuts, 1 teaspoon of salt, 1/4 teaspoon of pepper, a few leaves of lettuce.
Mix all ingredients together until the mixture resembles thin, smooth cream.
1 can of sardines with lemon, 200 g of cottage cheese, 1 hard-boiled egg, 1 small-pickled gherkin (chopped), 1 teaspoon of parsley (chopped), lemon juice (to taste).
Drain the cottage cheese. Add the sardines (mashed together with sardine oil), egg, parsley, and lemon juice. Mix all the ingredients until the mixture resembles a thin, smooth cream.
1 can of sardines in olive oil, pita (as many as you need), butter, tomatoes (sliced), chive (chopped), salt, pepper, green olives cut in half
Cut each pita bread in half. Coat each half with butter and cover with slices of tomatoes (around the edge). Dredge over with parsley and chive, and season with salt and pepper. Put sardines with olives between them in the middle of each half. Sprinkle with olive oil.
1 can of tuna filets, 1 filet of salted sardine (cut in pieces), 140 g of cream cheese, 30 g of mayonnaise, 3 to 4 pickled gherkins (chopped), 1 clove of garlic (chopped), teaspoon of mustard, small amount of lemon and white vinegar juice, pepper (to taste), parsley (chopped).
Mix all the ingredients together until the mixture resembles a thin, smooth cream. Serve it on a toast with butter.
1 hake à la cod, 5-6 tomatoes, salt, pepper, lemon juice, mayonnaise, 2 to 3 pitted olives, parsley
Wash the tomatoes and remove the cores with a spoon. Season with salt and pepper. Add lemon juice and mayonnaise. Mix. Fill each tomato with 2 or 3 pitted olives, and then with previously prepared hake. Arrange the tomatoes in a serving dish and decorate with parsley.