José Pizarro's Smoked Sardines with Salmorejo Recipe
José Pizarro shares his recipe for Andalusian cold tomato soup - known as salmorejo - served with smoky sardines and lemon thyme croutons.
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Cooking tools:
- Wok
- Food processor
- Blender
- Cooling rack
- Chef's knife
- Cutting board
- Pot
- Skillet
- Stove
- Refrigerator
- Aluminum foil
- Paper towel
- Serving bowl
Ingredients
- 12 small or 6 large sardines, gutted and bones removed
- handful of mild-flavoured wood chips or sawdust
- 2 sprigs of rosemary
- 2 heads of lavender
- 1 tbsp fruit vinegar (raspberry, muscatel or apple are good)
- 800g (1lb 12oz) really ripe tomatoes, cored and roughly chopped
- 200g (7oz) stale bread (ciabatta, bread roll, rustic loaf), torn
- 2 garlic cloves, crushed
- 2 tsp sherry vinegar
- 75ml (2½fl oz/1⁄3 cup) extra virgin olive oil
- sea salt
- freshly ground black pepper
- 100g (3½oz) stale bread, cubed
- olive oil, for frying
- 3–4 sprigs of lemon thyme
- 3 free-range eggs
- extra-virgin olive oil, for drizzling
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