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Blog posts tagged with 'riga gold'

Spaghetti with sprats

Spaghetti with sardines

This storecupboard supper is super quick and super healthy to boot


  • 400g spaghetti
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • pinch chilli flakes
  • 227g can chopped tomato
  • 1 x 175g cans sprats in tomato sauce
  • 100g pitted black olives, roughly chopped
  • 1 tbsp capers, drained
  • small handful parsley, chopped



1. Cook the spaghetti in a large pan of boiling salted water according to pack instructions. Meanwhile, make the sauce. Heat the oil in a medium pan and cook the garlic for 1 min. Add the chilli flakes, tomatoes and sprats, breaking up roughly with a wooden spoon. Heat for 2-3 mins, then stir in the olives, capers and most of the parsley. Mix well to combine.

2. Drain the pasta, reserving a couple of tbsp of the water. Add the pasta to the sauce and mix well, adding the reserved water if the sauce is a little thick. Divide between 4 bowls and sprinkle with the remaining parsley.

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Green boats

Smoky vedges



16-24 portions 

1-2 cans Riga Gold Brisling sardines in oil with chilli pepper 
8 celery stalks 
8 oz light or reduced-fat cream cheese, room temperature 
1/2 cup sweet red bell pepper, diced 
Dash Worcestershire sauce 

In a small mixing bowl, combine cream cheese, bell pepper, Worcestershire sauce 

Add enough of the reserved sardine oil to get the mixture to a spreadable consistency. 
Stuff celery stalks with the mixture, slice each stalk into sections, top with the sardine. 
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Deviled egg

Sardine in egg



24 portions 

1 can RIGA GOLD smoked sardines, broken into small chunks 
1 dozen eggs 
1/2 cup light mayonnaise 
2 tsp Dijon-style mustard 
2 tsp sherry or other mild vinegar 
2 fresh scallions sliced, including whites 
1/4 tsp salt 

Place eggs in single layer in saucepan and cover with at least one inch of cold water. 
Place saucepan over high heat until just boiling. Turn heat to low, cover, and cook for one minute. 
Remove pan from heat and allow to sit off heat, covered, for 13 minutes. 
Drain water and rinse eggs in cold water for one minute to end cooking. 
Crack and peel eggs under cold running water. Pat dry with paper towels. 
Slice in half lengthwise with sharp knife and place on serving platter. 
Remove yolks to a medium mixing bowl and mash with a fork or pass through a coarse strainer. 
Add remaining ingredients and mix until desired texture is achieved. 
Spoon into a plastic zip-lock bag and cut off 1” corner. Pipe yolk mixture into halved egg whites. 
Garnish with scallions or parsley. 
Refrigerate if not serving immediately. 
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Sardine and Avocado Toast

Sardine and Avocado toast


Serves: 2 servings 

4 slices toasted bread 
1 ripe avocado 
1 can brisling sardines (Riga gold brisling sardines in oil with chilli) 
½ lemon, zested and juiced 
pinch of chopped cilantro or parsley 
salt, black pepper, to taste 

In a small bowl, combine oil from the canned sardines, lemon juice and zest, salt, pepper. Then gently toss the sardines in the marinade. 
Mash the avocado and spread it on the toasted bread slices. 
Top with the sardines, a drizzle of the marinade, and cilantro. 

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