Sardine Escabeche Board with Salt & Pepper Protein Crackers

This Sardine Escabeche Board looks like the kind of spread that took all afternoon. The secret? A few smart shortcuts with Milton's and Fishwife.

Sardines with preserved lemon bring rich flavor, bright citrus and plenty of olive oil to get the marinade started. A splash of sherry vinegar, smoky paprika, thinly sliced onion and fresh parsley turn them into an easy escabeche that feels right at home at the center of a snack board.

Milton’s Salt & Pepper Protein Crackers add the crisp finish. Their clean, peppery flavor pairs beautifully with the lemony sardines, creamy goat cheese and briny bites arranged around the board.

Serve everything at room temperature. Stack the crackers high. Let everyone build their perfect bite.

Prep Time: 15 minutes
Marinating Time: 20 minutes
Cook Time: None
Total Time: 35 minutes
Serves: 4

Ingredients

For the Sardine Escabeche

• 2 tins sardines with preserved lemon, preferably whole fish, drained with oil reserved
• 3 tablespoons reserved oil from the tins
• 2 tablespoons sherry vinegar
• ½ small red onion, very thinly sliced
• ½ teaspoon smoked paprika
• 1 garlic clove, thinly sliced
• 2 tablespoons fresh flat-leaf parsley, roughly chopped
• Flaky sea salt and cracked black pepper, to taste

For the Board

• 24 Milton’s Salt & Pepper Protein Crackers
• 5 ounces goat cheese
• 1 tablespoon reserved tin oil, for drizzling
• ½ cup Castelvetrano olives
• Cornichons or caperberries
• 4 radishes, thinly sliced
• ½ Persian cucumber, sliced into rounds
• 1 small bunch of grapes or a few Medjool dates
• ¼ cup salted, roasted Marcona almonds

Instructions

1. In a shallow dish, whisk together 3 tablespoons of the reserved tin oil, the sherry vinegar, smoked paprika and garlic.
2. Stir in the sliced red onion and let it rest for 5 minutes. This gives the onion time to soften and lightly pickle.
3. Carefully nestle the whole sardines into the marinade in a single layer. Spoon the marinade over the fish to coat. Season lightly with flaky sea salt and cracked black pepper. The preserved lemon already brings plenty of brightness, so taste before adding any additional acid.
4. Let the sardines marinate at room temperature for 20 minutes. Turn them very gently halfway through to help coat both sides while keeping the fish intact.
5. Spoon the goat cheese into a small serving bowl or spread it onto a small plate. Drizzle with 1 tablespoon of the reserved tin oil and finish with a pinch of salt and pepper.
6. Place the sardine dish in the center of a large serving board. Spoon the pickled onions and remaining marinade over the top, then scatter with fresh parsley.
7. Arrange the goat cheese, olives, cornichons or caperberries, radishes, cucumber, grapes or dates and Marcona almonds around the sardines in small clusters.
8. Stack Milton’s Salt & Pepper Protein Crackers generously around the edges of the board.
9. Finish with any remaining drops of reserved tin oil and a few cracks of black pepper. Serve immediately at room temperature.

Serving Ideas

For the perfect bite, spread a Milton’s Salt & Pepper Protein Cracker with goat cheese, then top it with a piece of sardine, a few pickled onions and a fresh cucumber or radish slice.

The board also pairs well with sparkling water, citrus-forward mocktails or crisp white wine.

Make-Ahead Tip

The escabeche can be assembled up to 2 hours before serving and kept covered in the refrigerator. Bring it to room temperature before building the board so the olive oil loosens and the flavors come forward.

Wait to arrange the crackers until serving time to keep every bite satisfyingly crisp.

More Boards, Dips and Bites to Share

Keep the good crackers out. These easy appetizers bring plenty of creamy, crispy and shareable flavor to the table.

• Try our Fish Charcuterie Board with Crackers for another seafood-forward spread made for grazing.
• Build a colorful Spring Board with Edible Goat Cheese “Paint” featuring creamy goat cheese, fresh additions and Milton’s Crackers.
• Serve something warm alongside the escabeche with our Baked Brie with Fresh Figs and Crackers.
• Add another tangy option to the table with Creamy Pickle Dip with Milton’s Protein Crackers.

Explore more snack-worthy inspiration in the Milton’s Recipe Collection.