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A bright cider twist on Cantabria’s most
Give familiar dishes a sharper, brighter edge. Build a tosta de boquerones with tomato and roasted peppers, fold the fillets through patatas aliñadas, or crown a Caesar-inspired salad.
For something unexpected, serve them on smørrebrød with egg and dill, or in a warm potato salad with apple and capers. Twelve gleaming fillets with enough personality to inspire the whole plate.
Boquerones en vinagre are loved for their pale colour, tender texture and refreshing acidity. Here, cider vinegar and lemon give the Cantabrian fillets a bright, clean finish, while the blend of oils keeps every bite silky and balanced.
Create a tosta de boquerones with tomato, roasted peppers and parsley, or serve the fillets with patatas aliñadas, olives and crisp vegetables for an effortless Spanish-style plate.
Let the fillets bring a lively contrast to a Caesar-inspired salad, or place them on smørrebrød with egg, cucumber and dill.
They also transform a warm potato salad with apple and capers, add brightness to white bean salad and give devilled eggs an unexpected Cantabrian finish.
These are dishes customers already understand, given just enough of a twist to make them curious.
Ingredients: Anchovies (FISH), extra virgin olive oil (22%), sunflower oil (14%), cider vinegar (SULPHITES), salt and lemon juice.