This attractively packed tray contains high-quality smoked sardine fillets. The producers gently smoke the fillets over beech wood to bring out a rich, subtle smoky flavour while keeping the flesh tender and flaky. You can eat the fillets straight from the tray. They make an intensely savoury addition to tapas, salads, or open sandwiches.

Spanish coastal smokers have long used smoking to preserve and flavour sardines. The smoke adds depth and pairs beautifully with strong cheeses, charred vegetables, or robust red wines. People traditionally serve smoked sardines with crusty bread and a drizzle of good olive oil.

You can also enjoy them alongside roasted peppers and pickles at informal gatherings. Serve the fillets chilled or at room temperature. Flake them onto warm pasta, add them to salads, or pile them on tostadas for an instant smoky boost.

• Eat whole from the tray as a tapa
• Flake onto warm pasta or rice for added umami
• Top tostadas or open sandwiches with smoked sardine fillets, olive oil, and cracked black pepper
• Pair with Manchego or other strong cheeses, roasted peppers, and a glass of robust red wine or dry sherry