Vintage sardines on salad with cucumber, potatoes, fennel and crispy bacon

My favourite kind of shopping is food shopping. I love spending time in gourmet food shops, foreign supermarkets or Asia shops. There’s a really nice gourmet food shop here in Hamburg where they have amazing delicacies like vintage sardines. I have a small collection of vintage sardines and I enjoy eating them on it’s own, in a sandwich or with salad. Here’s a recipe of vintage sardines on salad with cucumber, potatoes, fennel and crispy bacon. 

You don’t need to buy vintage sardines just make sure you use really good quality sardines. The best ones are from France or Portugal. Especially buy sardines marinated in olive oil or with olive oil and lemon. You can find vintage sardines also online here. Also most of the vintage sardines have a beautifully designed tin and usually are limited edition. Apparently, they should increase in value after a few years, but to be honest my little collection won’t last for so many years.  The pairing of salad, sardines, fennel and crispy bacon is really fantastic. Therefore I serve it with a vinaigrette full of herbs and a little bit of dijon mustard. In addition enjoy some chilled rosé wine with this delicious Mediterranean style salad.

Share your take on this beautifulvintage sardines on salad with cucumber, potatoes, fennel and crispy bacon or any other of my recipes! Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag. I love seeing your pics!

Vintage sardines on salad

Vintage sardines on salad with cucumber, potatoes, fennel and crispy bacon

Servings: 2 people
  • 1 tin vintage sardines
  • 1/2 cucumber
  • 100 gram lamb's lettuce
  • 3 medium size potatoes
  • 1 small fennel
  • 5-6 bacon strips
  • 2 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp dijon mustard
  • 1 tsp rice syrup
  • 1 small bunch parsley
  • 1 lime
  • salt
  • pepper
  1. Open the vintage sardines and let the excess oil drip off a bit. 

  2. Peel the potatoes and with a melon baller cut out balls. Put them in a saucepan and fill it up with water. Put in some salt and bring to a boil. Cook them for about 10 minutes or until the ball potatoes are ready to eat. Drain them under cold water. 

  3. For the vinaigrette mix juice of a lime, white wine vinegar, mustard, rice syrup, chopped parsley, salt and pepper and olive oil in a big salad bowl. Add the cooked potatoes and let them marinade in the dressing. 

  4. Heat up the oven to 180°C. Prepare a baking tray with some baking parchment and put the bacon on it. Put the tray into the oven and let the bacon get crispy. Will take about 5 minutes but keep an eye on it!

  5. Wash and pad dry the lamb's lettuce. Wash the fennel and slice it thinly with a mandoline. Also use the fennel green! Wash the cucumber and cut out balls with a melon baller. Just before ready to serve add fennel, cucumber and lamb's lettuce to the marinated potatoes. 

  6. Divide salad to your plates and top with vintage sardines, crispy bacon and drizzle the rest of the vinaigrette over it. Serve with some baguette!

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