Pickled Tapley’s Sardine Surfboards


  • 1kg of filleted Port Lincoln Sardines (cut to create individual fillets)
  • 1 teaspoon crushed peppercorns
  • 1 teaspoon salt
  • 1 cup of shallots, peeled and cut into thin rings
  • 1 small chilli cut in half
  • 1 bunch coriander
  • 200mls white wine vinegar
  • 2 lemons juiced
  • 1 lemon zested
  • 2 limes juiced,
  • 1 lime zested
  • 2 cups of sweet white wine


Using filleted sardines sprinkle each fillet with crushed peppercorns, a little salt and then lay them flat onto a tray. Add cut chilli and shallots to the tray.

Cover with white wine vinegar, lemon, lime and wine.Leave in the fridge for 24 hours. Using a basic white bread mix make tiny surfboard pastry to fit the size of the sardines with bake until crisp.

Drain sardines well and place on pastry.

Serving Suggestion

Serve with a lemon mayonnaise or dill cream.

Australian Southern Exporters, 128 half fillets per kilogram of filleted pickled sardines
Tony Ford, Boston Bay Wines

no previous project
next project
No similar projects