Homemade Sardine Spread
This delicious sardine spread is a hit in the Czech Republic. You can make it in a flash, and I guarantee your guests will love it! All you need besides sardines is cream cheese, finely chopped onion, and a little lemon juice for an extra zingy flavor to make the appetizer.
- 3.75 ounces Sardines (100 g) canned in vegetable oil
- 2.5 ounces Cream cheese (70 g) natural, e.g. Arla brand
- 2 teaspoons Lemon juice
- ½ onion peeled and chopped
- salt to your liking
Take the cream cheese out of the refrigerator about half an hour ahead of time to allow it to come to room temperature. Peel and finely chop the onion. Open the can of sardines, partially drain the oil, and save it for later.
Put the sardines, cream cheese, and chopped onion in a bowl. Drizzle with fresh lemon juice; watch out for the pits.
Mash with a fork until everything comes together. If you want a smoother, less thick spread, add a little more of the oil you skimmed off the sardines earlier.
Season with salt to taste, and stir once more.
- Makes about 1 smaller cup of fish spread. If you need a larger quantity, simply multiply the number of ingredients.
- Smear the sardine dip on slices of white or rye bread. Garnish the sardine spread with sweet&sour pickled cucumber. The taste of cucumbers complements this spread fantastically.
- Place the spread in an airtight container or a bowl covered with cling film. This will prevent the dip from drying out on the surface. Store the sardine spread in the fridge and use it within three days.
- The spread has a coarser, more rustic texture thanks to the chopped onions. If you prefer a smoother spread, blend it with an immersion blender.
Calories: 493kcal | Carbohydrates: 10g | Protein: 31g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Cholesterol: 223mg | Sodium: 551mg | Potassium: 606mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1068IU | Vitamin C: 8mg | Calcium: 488mg | Iron: 3mg