Take the sardines, chilli pepper, gherkin and carrot out of the tine and chop finely. Chop or crush the cloves of garlic. Put the butter in a bowl. Loosen and beat with a wooden spoon (but not to the point of creaminess). Place the chopped sardines, the oil, the garlic and the lemon juice in the bowl and mix everything well, again using a wooden spoon. Season with salt and pepper (go easy with the salt, a few more grains or flakes can be scattered over the butter at the table).The butter mixture can be kept covered in the fridge for several days. Allow to come to room temperature before eating.

Using a rubber spatula, paddle together the NURI Sardines (including the Olive oil) with the
creme fraiche. Either top with the chives and parsley, or serve them alongside.
Serve with pumpernickel (or another very dark rye bread), tomatoes, and 1 sliced red onion.

Split the baguette in half lengthwise and toast it until golden brown in a hot oven or broiler. Rub the bread all over with the peeled garlic clove, using about half a clove per baguette half. Spread the bread with the softened butter and flake the NURISardines over the length of the loaf. Garnish with parsley leaves, salt, and chili flakes.

For the focaccia:
In a large mixing bowl, whisk together flour and salt. In A separate small bowl, whisk together the warm water, yeast, and sugar. After a few minutes, a foamy top should emerge in the liquid, letting you know that the yeast is alive. Make a hole in the flour and slowly incorporate the water into the flour by mixing just the water with a spoon, until it grabs all the flour. When it becomes difficult to mix with the spoon, bring it together with your hands until it’s at an even consistency, no kneading required. Move it to the refrigerator overnight. When ready to bake, turn the dough out into a 30x 40 cm baking sheet greased with 60 ml of olive oil. Allow it to rise between 20 minutes to an hour and use your fingers to press down to the sheet all over – this prevents a big bubble somewhere in the dough. It should look polka-dotted with little holes.

For the topping:
Chop the NURI Sardines and spread them over the dough, with a healthy drizzle of NURI Olive oil and a sprinkle of sea salt, and bake at 230 degrees for about 15 minutes, rotating once until golden brown all over. After a couple of minutes (not steaming out), top the focaccia with the arugula and parmesan flakes and serve warm.