Creamy Sardine Salad
This creamy sardine salad combines canned sardines with crème fraîche, Dijon mustard, and capers for a tangy, rich spread that's ready in minutes and served on crusty toast or crackers.
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This creamy sardine salad combines canned sardines with crème fraîche, Dijon mustard, and capers for a tangy, rich spread that's ready in minutes and served on crusty toast or crackers.
Delivery in as fast as one hour.*
Prices vary by store
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Open the can of sardines and empty them, along with some of the oil, into a small bowl.
Using a fork, break up the sardines.
Add the crème fraîche, chopped parsley, Dijon mustard, and capers to the bowl.
Mix everything together with the fork until well combined and creamy.
Serve the sardine salad on toasted crusty bread or saltine crackers with a dash of hot sauce.
Store the mixed salad in an airtight container in the refrigerator for up to 2 days; assemble on bread just before serving to keep it crispy.
Yes, but use cooked fresh sardines (about 4 oz) and flake them gently. Canned sardines are more convenient and already cooked.
Use sour cream or Greek yogurt as a 1:1 swap. Sour cream will be slightly tangier; Greek yogurt adds protein.
Store in an airtight container in the refrigerator for up to 2 days. Don't assemble on toast until ready to serve.
Yes if you serve it on gluten-free crackers or bread instead of crusty toast.
Mix the salad up to 2 days in advance, then toast the bread and assemble just before serving.
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