Sardine and Egg Tartlets with Cornichon, Dill and Roe

Fifteen minutes, one bowl, and the kind of bite that makes people stop mid-conversation.

⌛ 15 minutes ✧ 🍽️ 6-8

🐟 Sardines in olive oil

Sardine and Egg Tartlets with Cornichon, Dill and Roe

Some of the best food comes together in a single bowl. Tinned sardines, chopped egg, briny cornichon, and fresh dill — stirred through with a little mayo and spooned into crisp tartlet shells. A small crown of lumpfish roe, a dusting of grated Parmesan, and a pinch of fresh chives finish each one. Rich and savory, with little pops of pickle and the clean freshness of dill. The kind of bite you keep coming back to.

Ingredienser

1 tin of sardines in olive oil (approx. 120g), drained
2-3 hard-boiled eggs, roughly chopped
5 cornichons, finely diced
1 small handful fresh dill, finely chopped
3–4 tbsp mayonnaise
Salt and black pepper
20–24 small tartlet shells
1 jar of lumpfish roe (approx. 100g)
40g Parmesan or aged hard cheese, finely grated
2 tbsp fresh chives, finely chopped

Instruktioner

Hard-boil the eggs for 9 minutes, then cool under cold water, peel, and roughly chop into a bowl.
Open the sardines and add the fillets to the bowl. Break them up gently with a fork — leave some texture.
Add the diced cornichons and chopped dill.
Spoon in the mayonnaise and stir everything together. Season with salt and pepper to taste.
Spoon the filling generously into the tartlet shells and serve straight away.
Top each one with a small spoonful of lumpfish roe, a pinch of grated Parmesan, and a little chopped chive. Serve straight away.

Serveringsförslag

Serve them on a board as soon as they're filled — tartlet shells lose their crispness quickly, and that crunch is part of the pleasure. A cold glass of dry white wine or a light sparkling wine makes this feel like a proper occasion. If you're making ahead, keep the filling covered in the fridge and fill the shells just before guests arrive.