Sardine Salad
Updated July 18, 2022
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Ingredients
- 2tablespoons finely chopped red onion or shallot (about ¼ small red onion or ½ small shallot)
- 1teaspoon grated lemon zest plus 3 tablespoons lemon juice (from 1 large lemon), plus more as needed
- Kosher salt
- 2tins sardines packed in olive oil (about 4 ounces each)
- 1tablespoon Dijon mustard
- 1large celery stalk, finely chopped
- Black pepper
- 2tablespoons capers or chopped pepperoncini or cornichons (optional)
- ¼cup dill or parsley leaves and tender stems (optional), chopped
Nutritional analysis per serving (4 servings)
83 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 12 grams protein; 216 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, stir together the red onion, lemon zest, lemon juice and a pinch of salt. Let sit about 5 minutes to mellow the onion’s sting.
- Step 2
Add the sardines and their oil, along with the mustard. Use a fork to mash the sardines and vigorously stir until the mixture is creamy. Add the celery, a few grinds of pepper, and capers or herbs, or a combination, if using. Stir to combine. Taste and adjust seasonings with salt, pepper and lemon juice. (Sardine salad will keep, refrigerated, for 3 days.)
Private Notes
Comments
My dad used to make a version of this and he always added a finely chopped hard-boiled egg. He knew the egg would temper the "fishiness" and that my brother and I would eat and enjoy the combo. We did and still do. Thanks for the recipe and memory.
I love this and will make again. It’s not often one finds a sardine recipe (we are a rare breed, who love these cans of fish) and I’m adding it to my easy lunch rotation.
Mild Dijon does make an excellent substitute for mayo. I make something similar with tinned mackerel and a little tarragon vinegar instead of the lemon juice - for fish lovers only!
My mom and I made this together and loved it. If you are watching your salt, maybe go easy on the salt pinch into the lemon and onion mix. The sardines and capers are already a little salty. It was delicious but a bit naughty for someone on a salt restricted diet.
This is really good. I was nervous about using the oil from the cans but it really wasn't fishy. I used the Season brand from Costco.
Wow my sardines had a lot of oil! I took three spoonfuls out and it and it still seemed a bit too much. Nice recipe though, yummy! Perhaps update the recipe to quantify the amount of oil that should be left behind. Thanks!