Lemon Salmon Frittata

30 min

Perfect for brunch, delicious for dinner too. Take that omelette to majestic new frittata heights with tender salmon, fresh spinach, and earthy, smoke shiitake mushrooms!

Ingredients

2 cans King Oscar Salmon in Olive Oil with Lemon, separated into bite-size pieces
8 eggs, whisked
2 cups fresh spinach
6-8 shiitake mushrooms, sliced
2 tbsp ricotta
1 tbsp olive oil
1/2 tsp red chili flakes
1 tbsp fresh dill, chopped
Salt and pepper to taste

Here's what you do...

1 Preheat oven to 375°F.
2 In an oven safe 9-inch pan, heat olive oil over medium heat. Sauté mushrooms for 2 minutes then add spinach and cook until wilted.
3 Pour whisked eggs into pan, season with red chili flakes, salt, pepper, and dill. Mix everything together to distribute ingredients evenly.
4 Spoon dollops of ricotta and add pieces of King Oscar Salmon to the mixture.
5 Carefully place pan uncovered into oven. Bake for 15 minutes until eggs have set.
6 Garnish with fresh dill and red chili flakes, slice into six triangles, and serve warm.

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Warm Potato & Green Bean Salad with Mackerel

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35 min

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New potatoes, crunchy, fresh green beans, and mild mackerel. Easy to prepare and delicious served warm or cool!

Ingredients

2 cans King Oscar Mackerel Fillets in Olive Oil with Lemon (reserve oil)
2 lbs small new potatoes, peel on, scrubbed and halved
8 oz red radishes, ends and stems trimmed and halved
8 oz green beans, ends trimmed
2 tbsp extra virgin olive oil
2 tbsp pink peppercorns, lightly crushed
Salt to taste
Handful fresh parsley, roughly chopped
1 lemon, cut into wedges

Dressing

Reserved oil from mackerel can + 1/4 cup extra virgin olive oil
2 tbsp champagne vinegar
2 tsp fresh lemon juice
1 tsp Dijon mustard
1 clove garlic, finely grated or pressed
Salt and pepper to taste

Here's what you do...

1 Preheat oven to 425°F.
2 In large, rimmed baking sheet, place halved potatoes and radishes. Toss together with 2 tbsp olive oil and salt.
3 Roast for approximately 15-20 minutes, until potatoes are brown on edges and fork-tender. Shake pan halfway through for even cooking.
4 While potatoes and radishes are cooking, bring large pot of salted water to a boil.
5 Add trimmed green beans to boiling water and cook for 1-2 minutes. Scoop out immediately and drop into bowl of ice water. Once cooled, drain in colander and set aside.
6 To make dressing, combine champagne vinegar, lemon juice, mustard, garlic, salt and pepper in non-reactive bowl and whisk together.
7 Slowly stream in reserved oil from mackerel and additional olive oil while whisking vigorously.
8 When ready, remove potatoes and radishes from oven. While still hot, add green beans, mackerel fillets, and half crushed pink peppercorns to baking sheet. Pour half the dressing over everything and gently toss together until evenly coated.
9 Transfer to large platter. Garnish with remaining crushed pink peppercorns, freshly chopped parsley, and fresh lemon wedges. Serve immediately with remaining dressing on the side.

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Watermelon & Halloumi Salad with Brisling Sardines

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15 min

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Combine the sweetness of watermelon with savory warm cheese, premium sardines, and the pop of fresh mint. Summertime is served!

Ingredients

1-2 cans King Oscar Brisling Sardines in Extra Virgin Olive Oil with White Wine & Capers (reserve oil)
3 cups cubed or sliced seedless watermelon, rind removed
8 oz halloumi cheese, sliced
Small bunch of fresh mint leaves
1 small shallot, thinly sliced
2 tbsp roasted, chopped pistachios
2 tbsp capers, rinsed
1 tbsp olive oil

Mint Pesto

4 cups lightly packed mint leaves, washed and dried
1/3 cup unsalted pistachios
1-2 cloves garlic (optional)
Zest of 1 lemon
1/3 cup extra virgin olive oil (more if necessary)
Salt and pepper to taste

Here's what you do...

1 To make the mint pesto, add all related ingredients except olive oil into a food processor or blender and blend until finely chopped. Stop blender periodically to scrape down sides.
2 Season with salt and pepper, then slowly stream in olive oil while processor is running until mixture is a loose paste. Add more olive oil for a looser consistency. Taste and adjust seasoning.
3 To prepare the salad, cube or slice watermelon and add to large bowl. Add sliced shallots.
4 Pour reserved sardine can oil over watermelon and shallots and gently toss together.
5 Cover and let sit until ready to assemble salad.
6 In non-stick skillet over medium heat, fry sliced halloumi in 1 tbsp of olive oil, about 1 minute each side until golden brown and heated through.
7 Plate halloumi and watermelon. Gently lay sardines over salad and scatter with fresh mint leaves. Drizzle with mint pesto and garnish with capers and chopped pistachios.

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Eggplant & Anchovy Mini Pizzas

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35 min

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Looking for a gluten-free, lower-carb, flavor-packed appetizer or snack? These simple eggplant mini pizzas go big on savory taste!

Ingredients

1 can King Oscar Anchovies, drained
2 medium eggplants, approximately 3” diameter, ends removed, cut into 1/2” slices
3 garlic cloves, thinly sliced
1/4 cup olive oil
1/2 cup prepared tomato sauce or pizza sauce
1 tbsp dried Italian herbs, to taste
1 cup shredded mozzarella cheese
1/4 cup fresh basil or parsley, chopped
Salt and pepper to taste

Here's what you do...

1 Preheat oven to 450.
2 Arrange eggplant slices in single layer on a lightly oiled baking sheet. Embed pieces of garlic into each eggplant slice. Brush slices with olive oil, season with salt and pepper.
3 Roast 15-25 minutes in middle of oven, or until eggplant has browned. Remove eggplant and set oven to broil while constructing the pizzas.
4 Spread thin layer of tomato sauce on each eggplant slice, sprinkle with dried herbs, to taste. Criss-cross a pair of anchovies over each pizza, then sprinkle each with mozzarella.
5 Place pan under broiler for 1-2 minutes, until mozzarella has bubbled and browned. Monitor closely to avoid burning. Remove, then garnish pizzas with chopped fresh basil or parsley. Serve immediately.

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Mackerel & Asparagus Medley with Roasted Lemons

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25 min

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Herby asparagus, tangy tomatoes, citrus-y roasted lemons, and succulent, mild, skinless and boneless mackerel like no other. A winner of a dinner!

Ingredients

1 can King Oscar Mackerel Fillets Mediterranean Style, drained
1 tbsp olive oil
10 oz asparagus, tough ends removed, cut into thirds
1/4 red onion, thinly sliced
1-2 garlic cloves, whole
1 lemon, quartered and seeded
1 cup cherry tomatoes, whole
1-2 tsp fresh chopped thyme, or 1/4 tsp dried thyme
1 tbsp capers
1/4 cup shaved Parmesan cheese
Salt to taste

Here's what you do...

1 Heat oil in skillet over medium-high heat. Add asparagus, onion, garlic, lemon quarters, tomatoes, and thyme. Toss frequently until asparagus and lemon are just starting to brown, about 8 minutes.
2 Reduce heat to medium-low, add capers and chunked mackerel. Cover skillet for 2 minutes to allow final ingredients to warm.
3 Serve garnished with shaved Parmesan.

Royal hints

Try serving over a bed of grains, rice, or beans.

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Lemon Sardine Toast with Hummus & Roasted Chickpeas

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20 min

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All the best of the Mediterranean Diet combined with the ease and attractiveness of a Norwegian open-face sandwich – packed with omega-3s, protein, and yum!

Ingredients

1 can King Oscar Sardines in Extra Virgin Olive Oil with Lemon, reserve oil
1 cup jarred roasted bell peppers, drained and sliced
1/2 small red onion, sliced
1/2 cup canned chickpeas, drained
2 tbsp olive oil
4 slices toasted bread
1/4 cup hummus
1/4 cup fresh chopped herbs (basil, parsley, or dill)
1 tbsp lemon juice, or to taste
Salt
Black pepper

Here's what you do...

1 Pre-heat oven to 450°F.
2 Combine red onion and chickpeas in olive oil and spread over baking sheet pan.
3 Roast onions and chickpeas for about 15 minutes or until crisp.
4 To assemble: Spread hummus on toast and top with sardines.
5 Add bell peppers, red onion, chickpeas, and fresh chopped herbs.
6 Drizzle with lemon juice and reserved olive oil.
7 Season with salt and pepper, to taste.

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Kale Sardine Salad with Lemon Vinaigrette

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10 min

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Treat your taste buds right by adding some delicate and mild brisling sardines, tart dried cranberries, crisp apples, and peppery radishes to that kale salad!

Ingredients

1 can King Oscar Brisling Sardines in Extra Virgin Olive Oil with Lemon, drained
8 oz kale leaves, ribs removed, rinsed and patted dry
1/4 cup dried sweetened cranberries
1 medium crisp apple, thinly sliced into half-moons
4 red radishes, sliced into half-moons
2 oz fresh goat cheese, crumbled
1/2 cup toasted nuts of choice (pine, pecan, walnut, pistachio, etc)

Dressing

1/4 cup extra virgin olive oil
Juice of 1 lemon
1 tsp Dijon mustard
1 tsp honey
2 shallots, minced
1/2 tsp freshly grated lemon zest
Kosher salt and freshly ground pepper, to taste

Here's what you do...

1 Combine vinaigrette ingredients in a cruet and reserve.
2 Roll kale leaves and slice into thin ribbons, then chop into smaller pieces, place into large salad bowl with a pinch of salt.
3 Massage kale to soften, until leaves become darker. Add cranberries, apple, and radishes. Shake cruet to combine dressing, add half to salad bowl and toss to coat ingredients.
4 Portion salad out onto plates or bowls. Top each portion with 3-6 sardines, then sprinkle with goat cheese and nuts. Drizzle with remaining vinaigrette and serve immediately.

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Anchovy Bruschetta

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15 min

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Sure, you love anchovies on pizza. Now get ready to adore them on toast! This easy recipe makes the perfect snack or seafood appetizer.

Ingredients

1 can King Oscar Anchovy Fillets, drained
4 thick slices whole-grain bread with crust
2 tsp Dijon mustard
3 tbsp extra virgin olive oil
2 tbsp unsalted butter (room temperature)
1/4 cup chopped walnuts
1 tsp coarsely ground black pepper
1 clove garlic, finely minced

Here's what you do...

1 Using a fork, mash the anchovies in a small bowl.
2 In another small bowl, whisk together the mustard, 1-1/2 tablespoons olive oil, butter, pepper, and minced garlic.
3 Add to the anchovies, mix until a paste has formed. Set aside.
4 Sauté walnuts in 1-1/2 tablespoons olive oil over medium heat until lightly toasted, 3-5 minutes.
5 Toast the bread, spread each slice with the anchovy mixture, cut in quarters
6 Top with toasted walnuts.
7 Serve immediately.

Royal hints

Decorate with whole capers and fresh mint leaves.

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Sardine Celery Sticks

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10 min

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Royal finger food…fast and delicious. Makes the perfect snack or party appetizer. Spice it up with Jalapeño Pepper or Cracked Pepper Sardines, or go…

Ingredients

1-2 cans King Oscar Sardines with Jalapeño Peppers or Cracked
Pepper
8 celery stalks
8 oz light or reduced-fat cream cheese, room temperature
1/2 cup sweet red bell pepper, diced
Dash Worcestershire sauce
Jalapeño peppers or cracked pepper, reserved from can
1-2 tbsp olive oil, reserved from can

Here's what you do...

1 In a small mixing bowl, combine cream cheese, bell pepper, Worcestershire sauce, and jalapeño peppers or cracked pepper.
2 Add enough of the reserved sardine oil to get mixture to a spreadable consistency.
3 Stuff celery stalks with mixture, slice each stalk into sections, top with sardine.

Royal hints

Substitute with your favorite King Oscar Sardines variety.

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Sardine Crostini

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10 min

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A Norwegian classic. Nutritious, delicious, and super easy to prepare. Customize as you like with your favorite King Oscar variety.

Ingredients

1 can King Oscar Sardines with Spicy Cracked Pepper
Crostini, pumpernickel, herb crackers, crispbread – breads of your choice
Neufchâtel, soft blue or goat cheeses, low-fat cream cheese, butter – spreads of your choice
Sliced apple, pear, or fig
Sliced cucumber
Sliced boiled egg
Cherry tomatoes, halved
Micro greens
Fresh dill

Here's what you do...

1 Drain sardines, reserve the cracked pepper.
2 Smear quartered bread slices or crackers with spread of your choice.
3 Add slices of apple pear, fig, cucumber, or boiled egg.
4 Add halved cherry tomatoes, micro greens or fresh dill, as desired.
5 Layer on sardines, top with reserved peppercorns from the can.

Royal hints

Try with your favorite King Oscar Sardines variety and mix and match ingredients for an ocean of taste sensations.

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