Ingredients
- 1 tin BELA Sardines in EVOO with Lemon & Smoke
- 4 oz cream cheese, softened
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- Juice of ½ lemon
- 1 green onion, finely chopped
- Salt & black pepper to taste
- Crackers or toasted sourdough for serving
- Fresh herbs (dill, parsley)
- Chili jam or hot honey
- Olives and roasted peppers
Herby, briny, bright. zero heavy sauce. fish stays in front.
The lemon tin is crisp and clean—not “lemon oil” shouting over everything, but a real lift that makes the sardines feel even more alive. This is exactly why BELA works as a fish flavor forward brand. We don’t cover the fish with fake smoke, loud flavors, or oils that taste like seasoning packets. The sardines are the point. The lemon just opens them up—brighter finish, cleaner bite, more “one more forkful.”
That’s also the tradition you see in Portugal. Tinned fish is treated like an ingredient, not a gimmick. You build a meal around it with restraint—good pantry staples, a few fresh elements, and the confidence to keep it simple because the tin is already doing the heavy lifting.
Why this recipe works
This is a pasta salad that eats like a real meal, not a mayo bomb. The dressing is basically olive oil + lemon + herbs, and the sardines become part of it—coating the pasta lightly, adding richness and brine, and creating those perfect little bites where fish and herb hit together. It’s ideal for lunch, picnics, or a quick “feed me now” dinner that still feels bright.
What it tastes like
Light but satisfying. Lemon-forward freshness, salty pops from capers, grassy herbs, and that deep savory sardine flavor running through the whole thing. Clean. Balanced. Not drowned.
How to make it and plate it
Toss everything in one bowl, let it sit for 5 minutes so the flavors settle, then plate it like a simple bistro dish: a mound of pasta salad, extra herbs on top, black pepper, and a final drizzle of the tin oil. Serve with a crunchy green thing on the side (cucumber, radish, fennel) if you want contrast.
Steps
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Cook pasta in salted water until al dente. Drain and rinse briefly under cool water to stop the cooking.
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In a large bowl, add pasta, capers, shallot, herbs, and any optional crunch.
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Add the lemon sardines and a few spoonfuls of the tin oil. Gently break the fish into chunky flakes and toss.
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Taste. Add black pepper and (optional) a squeeze of lemon juice if you want more brightness.
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Let sit 5 minutes, toss again, then finish with extra herbs and a drizzle of tin oil.