Smoked Sardine Tapas w/ Piparras & Balsamic Reduction

Smoked Sardines w/ Piparras & Balsamic Glaze

Sarah MickeyAll Recipes, Chile Recipes, Tinned Fish Recipes Leave a Comment

Smoked Sardine Tapas w/ Piparras & Balsamic Reduction

Makes 6-7 Servings

Smoky, umami-rich sardines paired with tangy, grassy piparra peppers and a fruity balsamic vinegar reduction.

Smoked sardine tins are packed by weight rather than piece count, so the number of servings you get out of this recipe can vary slightly.

  • 1 cup Plain Balsamic Vinegar
  • 6-7 Piparra Peppers, drained & dried
  • 1 tin Smoked Sardines, drained & dried
  • 6-7 thin slices of Baguette, toasted



Pour the balsamic vinegar into a small saucepot & simmer until it reduces by half its volume, becoming thick & syrupy. Immediately remove it from the heat & let it cool.


Spread a “swoosh” of balsamic glaze on the plate.


Arrange slices of baguette on the plate. Top each with a piparra and a smoked sardine.


Drizzle them with additional balsamic glaze.

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