Sardine Salad

Updated July 18, 2022

Prep Time: 10 minutes

Ingredients

• 2 tablespoons finely chopped red onion or shallot (about ¼ small red onion or ½ small shallot)

• 1 teaspoon grated lemon zest + 3 tablespoons fresh lemon juice (from 1 large lemon), plus extra lemon juice as needed

• Kosher salt (to taste)

• 2 cans (4 oz each) sardines packed in olive oil (drain and reserve 1–2 tbsp oil for adjustment if needed)

• 1 tablespoon Dijon mustard

• 1 large celery stalk, finely chopped

• Freshly ground black pepper (to taste)

• 2 tablespoons capers, or chopped pepperoncini/cornichons (optional)

• ¼ cup chopped fresh dill or parsley leaves and tender stems (optional)

Preparation

Step 1: Marinate the Onion

In a medium mixing bowl, combine the chopped red onion/shallot, lemon zest, and lemon juice. Add a pinch of Kosher salt to enhance flavor and mellow the onion’s sharpness. Stir to ensure even distribution, then set aside for 5 minutes to allow the lemon juice to tenderize the onion, reducing its pungency.

Step 2: Combine Sardines and Base Mixture

Open the sardine cans and drain the sardines into a colander, reserving 1–2 tablespoons of the olive oil (adjust based on personal preference for oiliness; excess oil can be drained to avoid overpowering the dish). Add the drained sardines to the marinated onion mixture along with the Dijon mustard. Using a fork, gently break down the sardines into a coarse paste, then stir vigorously until the mixture becomes creamy and the reserved olive oil is fully incorporated.

Step 3: Add Fresh Components and Season

Stir in the finely chopped celery stalk, freshly ground black pepper, and optional capers/pepperoncini/cornichons. If using herbs (dill or parsley), add them now. Mix thoroughly to ensure all ingredients are evenly distributed. Taste the salad and adjust seasonings: add more lemon juice for brightness, a pinch of salt if needed, or additional pepper to elevate the flavor profile.

Storage

The sardine salad can be stored in an airtight container in the refrigerator for up to 3 days, maintaining its freshness and flavor.

User 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 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!

Note: The added step to reserve 1–2 tbsp of olive oil addresses concerns about excess oil, ensuring flexibility for personal taste preferences.