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BRUNSWICK®

Progressive Distributors

Brunswick Sardine Fillets

The Brunswick sardine fillets range is full of flavor, with options to suit any taste!
For those who like it spicy, there is the Soya Oil with Hot Peppers, if you like to keep it simple we have the Spring Water varieties, and if you like more flavor there is Tomato & Basil, Smoke Flavour, Olive Oil and Soya Oil varieties. 

With no artificial flavors or colors, and zero hydrogenated fats, these are 100% delicious!

Find the range at your favorite supermarket in the Cayman Islands. 

Brunswick® sardine fillets make the perfect addition to your lent menu. Have a look at our favourite creations below.

Sardine Bagels for Brunch

Everything bagels or plain bagels!

INGREDIENTS

2 tablespoons whipped cream cheese
1 can of BRUNSWICK SARDINE FILLETS IN OLIVE OIL, white wine vinegar, and capers
Shaved red onion (thinly sliced with a mandolin)
1 thinly sliced mini cucumber
1 thinly sliced radish
1 tablespoon freshly chopped dill
Lemon wedge for serving

DIRECTIONS

  1. Toast your bagel to your desired level of toasting.
  2. Spread whipped cream cheese generously on both halves of the bagel, then top with sliced cucumbers, radishes, red onions, and sardines from the can.
  3. Garnish the bagel with chopped fresh dill and squeeze fresh lemon juice over the top.

❤️ Recipe thanks to killingthyme.net

Brunswick Style Spanish Omelette

INGREDIENTS

1/2 cup olive oil
1 pound potatoes (Yukon Gold recommended)
1 large yellow onion
8 eggs
1 can of any variety of BRUNSWICK SARDINES, such as Smoked or Hot pepper Sardine Fillets
1/2 teaspoon salt
1/2 teaspoon black pepper

DIRECTIONS

  1. In a large mixing bowl, whisk together the eggs, salt, and pepper. Set aside.
  2. Peel the onion, cut it in half, and slice it into thin slices. Set aside.
  3. Peel the potatoes, cut them in half lengthwise, and slice them into thin slices about 1/8 inch thick.
  4. Heat oil in a 10-12 inch skillet over medium heat. Add the potatoes and cook until soft, about 5 minutes, stirring regularly to avoid browning. Remove the potatoes from the skillet into the egg mixture using a slotted spoon.
  5. Add the onions to the same skillet with oil. Cook them until tender and translucent, about 5 minutes, stirring regularly. Remove the onions from the skillet into the egg mixture using a slotted spoon.
  6. Drain excess oil from the pan, leaving about 1 tablespoon.
  7. Chop the sardines and add them to the egg mixture. Stir it all together and pour it into the skillet over medium-low heat.
  8. Cover the skillet and cook until the edges are completely set, about 5-7 minutes. Place a large plate over the skillet, holding it tightly. Quickly flip the omelette over onto the plate, then slide it back into the skillet to cook on the other side. Cook for an additional 3-5 minutes.

Slide the omelette out of the skillet onto a large serving plate. Garnish with sliced green onions as desired. Enjoy!

Note: This recipe is inspired by the traditional Spanish omelette and uses Brunswick canned sardines for a unique twist. 

Recipe variations:

  1. Use any variety of BRUNSWICK SARDINES, such as Smoked or Hot pepper Sardine Fillets
  2. Substitute Vidalia onion for the yellow onion
  3. Add 1-2 teaspoons of crushed red pepper flakes for a spicy kick.
  4. Add dried oregano, parsley, or any of your favorite seasonings to the omelette
  5. Add 1-2 Tablespoons capers to the omelette before cooking
  6. Top with crumbled feta cheese 
  7. Serve with Spanish or Kalamata olives

❤️ Recipe thanks to lemontreedwelling.com

Mediterranean Sardine Spread

INGREDIENTS

1 (3 3/4 oz) can of BRUNSWICK SARDINES in oil, drained
1 (4 oz) package of cream cheese, softened
1/4 cup chopped celery
1/4 cup chopped red onion
1 tsp dried dill weed
2 tbsp prepared mustard
Crackers or bagels

DIRECTIONS

  1. In a medium bowl, combine the drained sardines, softened cream cheese, chopped celery, chopped red onion, dried dill weed, and prepared mustard. Mix well.
  2. Refrigerate the sardine spread, covered, for up to two days.
  3. To serve, mound the sardine spread in a bowl and surround it with crackers or spread it on a bagel. Enjoy!

❤️ Recipe thanks to confessionsofanover-workedmom.com

Sardine Salad

INGREDIENTS

500g (1lb) new potatoes, scrubbed and halved
120g (4oz) rocket/arugula, washed
1 red onion, peeled and finely sliced
1 cucumber, washed and sliced
1 orange pepper, washed and sliced
18 cherry tomatoes, washed
30 black olives
3 cans of BRUNSWICK SARDINES in hot pepper, olive oil, or smoked flavor
90ml (6 tbsp) olive oil
30ml (2 tbsp) balsamic vinegar
15ml (1 tbsp) wholegrain mustard

DIRECTIONS

  1. Boil the potatoes in salted water until fork-tender. Drain and set aside to cool down.
  2. In a large bowl, mix the rocket/arugula, red onion, cucumber, orange pepper, cherry tomatoes, black olives, and sardines.
  3. In a small cup, stir together the olive oil, balsamic vinegar, and wholegrain mustard to make the dressing.
  4. Drizzle the dressing over the salad and toss to coat. Serve and enjoy!

❤️ Recipe thanks to greedygourmet.com

Red Onion Bruschetta

INGREDIENTS

6 (whole-wheat) baguette slices
1 can BRUNSWICK SARDINES in olive oil (or tomato basil)
1 very ripe tomato
1/2 red onion
1 garlic clove
2 tablespoons olive oil
Salt and pepper to taste
Parsley to garnish

DIRECTIONS

  1. Preheat the oven to 220°C.
  2. Drain the oil from the sardines, roughly chop them, and set them aside.
  3. Peel and halve the garlic and finely slice the onion. Wash and roughly chop the parsley.
  4. Slice the baguette, brush with olive oil, and arrange on a baking tray. Bake for about 3-5 minutes until crispy.
  5. Take the slices out of the oven and rub them with the garlic and tomato until the bread is soaked.
  6. Top each slice with chopped sardines, sliced red onions, and chopped parsley.
  7. Drizzle with olive oil and season with salt and pepper to taste.
  8. Serve immediately.

❤️ Recipe thanks to encore-more.com

Greek Salad

INGREDIENTS

1 red onion, thinly sliced
1/2 cup kalamata olives
9 ounces cherry tomatoes, halved
4 cucumbers, peeled and sliced thickly
8 pepperoncini peppers
7-ounce block of feta cheese, cut into large cubes
4 ounces of BRUNSWICK SARDINES, oil discarded (1 tin)
1 head of lettuce, roughly chopped (optional)

Salad Dressing:

1/4 cup sherry or red wine vinegar
1/2 cup olive oil
Juice of 1 lemon
Pinch of sea salt
2 sprigs of fresh oregano

DIRECTIONS

  1. Soak thinly sliced red onion in cold water for 10 minutes.
  2. Cut the feta cheese into large cubes, 4 sections lengthwise and 4 sections across.
  3. In a small bowl, whisk together all vinaigrette ingredients and add salt to taste.
  4. If not using lettuce, arrange feta cheese, veggies, olives, and sardines on a serving platter and drizzle lightly with vinaigrette. Serve the remaining vinaigrette on the side.
  5. If using lettuce, toss the lettuce with half of the vinaigrette and place it in a serving bowl. Arrange the feta cheese, veggies, olives, and sardines over the lettuce. Drizzle the remaining vinaigrette over the toppings or serve on the side.
  6. This salad can be made up to an hour before serving. Store the dressing separately and add it and the sardines just before serving. Keep the salad cool until ready to serve.

❤️ Recipe thanks to champagne-tastes.com

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