About the Recipe
This salad has changed how I view sardines. As someone who typically would not opt to eat these fish, I love the flavor this recipe brings. It’s incredibly versatile and can be used on a piece of whole grain bread as easily as part of a salad or even on its own. Try with dill or parsley or as I have done, use both in the recipe and enjoy the crunch and extra flavor.
Inspired by Ali Slagle/The New York Times
Ingredients
½ shallot, finely chopped
1 teaspoon grated lemon zest
3 tablespoons lemon juice
Salt to taste
2 4-ounce tins sardines packed in extra virgin olive oil
1 tablespoon Dijon mustard
1 large celery stalk, finely chopped
Black pepper to taste
2 tablespoons capers
¼ cup dill and/or ¼ cup parsley, chopped
Preparation
In a medium bowl, stir together the red onion, lemon zest, lemon juice and salt. Let sit for 5 minutes.
Add to the bowl the mustard, sardines and olive oil from both tins. Mash the sardines with a fork, then stir the mixture until creamy. Add the celery, black pepper, capers and herbs. Stir to combine and adjust seasoning as needed with black pepper, salt and lemon juice.
Can be stored in the refrigerator up to 3 days.