I have always been afraid of sardines. They seemed like tuna's scary cousin. The first time I tried them was when my "beau-père" was snacking on them before a meal a couple years ago. During the lockdown last March I panic-bought them and then I had no idea what to do with them. This recipe is adapted from Lina Caschetto's version that has since been in my lunch rotation. —Melissa P
undrained sardines in sunflower oil
paprika (or something else with a little kick)
salt and freshly ground pepper
freshly chopped parsley
freshly chopped chives
In This Recipe
Empty the can of sardines into a colander and strain. Remove the spine with your hands.
Mince the shallots and put them in a bowl with the sardines.
Add the cream cheese. Season with the spices.
Add the fresh herbs and zest from the lemon.
Add the juice from the lemon. Mix all together and enjoy with bread or crackers!