- Take the potatoes to the oven, in a tray with a bed of salt, well washed and sprinkled with coarse salt. Drain the sardines and lightly scrape the skin. Open them in half and divide them into four loins.
- Bake the peppers, wipe them with skins and cut them into slices. Wash and open lettuce in leaves and chop a sprig of fennel.
- Bake the eggs. When the potatoes are roasted give them a blow in the direction of the length, put in each one the sardine tenderloins, drizzle with the mayonnaise mixed with the mustard and the chopped fennel and place the potatoes on the leaves of lettuce.
- Garnish with tomato slices, boiled eggs cut into slices and peppers.