Home-Cured Sardine, Potato And Egg Salad

For Sardines: Rinse sardines and dry well. Line a baking pan with a double layer of paper towels.

Place a rack in pan and arrange sardines on top. Sprinkle liberally with salt, coating fish completely. Flip fish (some of the salt will fall off) and salt the other side.

Refrigerate for 36 to 48 hours, turning fish and adding more salt every 8 to 12 hours. The fish should feel firm and waxy. Rinse well.

Using a sharp knife, fillet sardines, starting just behind the gills and going down to the tail. Use a back-and-forth wiggling motion and keep knife as close to bones as possible.

Cover fillets with water and let soak, changing water 3 or 4 times, until most of the salt is gone, about 1 hour. Drain well.

Meanwhile, fill a large bowl with water and ice.

Heat oil in a large skillet and add onions, garlic and bay leaf. Saute over medium heat until onion is translucent, about 5 minutes.

Add vinegar, sugar and red pepper flakes and bring to a simmer. Simmer for 5 minutes, then transfer to a metal bowl. Place bowl in ice water and stir until vinegar mixture is cool. Add sardines and let rest for 1 hour at room temperature or up to 2 days in the refrigerator.

For Potatoes: Heat oven to 350 degrees F. Lay potato slices in a 9-by-13-inch baking pan.

Whisk together remaining ingredients, pour them over potatoes and cover with foil. Bake until potatoes are tender, about 40 minutes. Uncover and let cool.

To serve, arrange potatoes, then hard-cooked eggs on a serving platter. Remove sardines from marinade and lay them on top, followed by capers.

Sprinkle with lemon juice and olive oil, then season with salt and pepper to taste.