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Prep time
15 minutes
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Serves
1-2 people
Author Notes
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
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Ingredients
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135 grams
undrained sardines in sunflower oil
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2
small shallots
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75 grams
cream cheese
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a dashes
paprika (or something else with a little kick)
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a dashes
salt and freshly ground pepper
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1 tablespoon
freshly chopped parsley
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1 tablespoon
freshly chopped chives
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1/2
lemon
Directions
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Empty the can of sardines into a colander and strain. Remove the spine with your hands.
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Mince the shallots and put them in a bowl with the sardines.
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Add the cream cheese. Season with the spices.
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Add the fresh herbs and zest from the lemon.
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Add the juice from the lemon. Mix all together and enjoy with bread or crackers!
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