Prep 15 mins
Cook 0 mins
This Scandinavian-inspired spread is wonderful on dense, thin-sliced pumpernickel bread or whole grain crackers. Sardines are rich sources of omega-3 fatty acids, known to help reduce risk of heart disease, high blood pressure and cancer.
- 2 (3 3/4 ounce) cans sardines in oil, well drained (King Oscar's Brislings in extra virgin olive oil)
- 2 tablespoons mayonnaise
- 1 -2 teaspoon grated onion
- 1⁄4 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon pepper
- 1 tablespoon minced fresh parsley
- Finely mash sardines.
- Combine sardines, mayonnaise and mustard.
- Stir in lemon juice, grated onions and pepper.
- Sprinkle with fresh minced parsley.
- Serve with pumpernickel cocktail rounds, my Seasoned Party Pitas #146950 or crackers.
This was delicious!! I added a lot more olive oil than was called for because I really love lemon juice. This contributed to my pate/spread being a bit less firm than it should have been, but I knew that would happen. Excellent recipe. Ate with crackers and wine.
Just what was called for as a mid-evening snack on wheat crackers! Had an early, but rather heavy dinner, so this was great a few hours before bed. I had to use Moroccan sardines in soya oil because that's all I had. It's a great alternative to canned tuna, and I just LOVE sardines in any form. The lemon juice just added a perfect touch. Can't wait til it sits in the fridge overnight and the flavors mesh. It'll be super on a toasted sesame bagel for breakfast tomorrow! Addendum: This stuff is SUPER if refridgerated overnight. I will add this note, since I used Morrocan sardines which were a bit salty for my tastes/preferences, after breakfast today with the sesame bagel(AWESOME!!), I did mix a mashed boiled egg into the mixture to reduce the saltiness. This is not a reflection on the original recipe, it's just a matter of ingredients used. Gonna munch down on more of these tonight for dinner with some spinach spinach rotelinni stuffed with parmesan....HMMMM! Next time I'll use Oscar's Brislings in OO to be true to the recipe...Thanks, DeScharf!