A Tinned-Fish Dinner With Potatoes and Crispbread
Put sardines, smoked mackerel, warm potatoes, crispbread and crunchy vegetables on the table for a relaxed dinner everyone builds themselves.
Samla2 min read
Put the tins on the table
There is no need to arrange this like a showroom charcuterie board. Boil the potatoes, stir the sauce and open a couple of good tins. Put everything in the middle of the table and let people build their own combinations. It is plockmat, but substantial enough for dinner.
Searches for tinned-fish boards rose sharply in Pinterest's Summer 2026 Trend Report.
Ingredients
- baby potatoes
- tins sardines in olive oil
- tins smoked mackerel
- rye crispbread
- cucumber, sliced
- radishes, halved
- lemon, cut into wedges
- Greek yogurt
- wholegrain mustard
- chopped dill
- jar cornichons, drained
- Black pepper, to taste
Method
- Boil the potatoes in salted water until tender, 15 to 18 minutes. Drain and toss with half the dill.
- Mix the yogurt, mustard, remaining dill and 1 tsp lemon juice.
- Open the tins and drain only excess oil. Arrange them on a board with the warm potatoes and crispbread.
- Add cucumber, radishes, cornichons, lemon wedges and the mustard yogurt. Finish the fish with black pepper.
Round out the table
Choose two tins with different textures, such as firm sardines and flaky mackerel. Add one warm carbohydrate, two raw vegetables, one acidic pickle and one creamy sauce. That balance keeps the board from eating like a pile of snacks.
Use what you have
Use the tins you already own. Boiled eggs, leftover roast potatoes, apple slices, pickled beetroot and any sturdy cracker can take the place of an item above.
