Recipe Details
Sardine Salad
Updated July 18, 2022
A Quick, Nutrient-Dense Seafood Salad for Light Lunches or Appetizers
Prep Time: 10 minutes
Servings: 2–3
Ingredients
(All measurements are approximate; adjust to taste and dietary preferences.)
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 for adjustment
¼ teaspoon (generous pinch) kosher salt
2 cans (4 oz/113g each) sardines packed in olive oil (reserve 1–2 tablespoons of the oil for the dressing; drain excess if sardines release more than 2 tbsp oil)
1 tablespoon Dijon mustard
1 large celery stalk, finely diced
Freshly ground black pepper, to taste
2 tablespoons capers, chopped pepperoncini, or cornichons (optional)
¼ cup fresh dill or parsley leaves and tender stems, chopped (optional)
Preparation
Step 1: Mellow the Onion-Lemon Base
In a medium mixing bowl, combine the finely chopped red onion/shallot, lemon zest, and lemon juice. Sprinkle with a pinch of kosher salt. Stir to ensure thorough mixing. Let this mixture rest for 5 minutes to reduce the onion’s sharpness. This step softens the onion while preserving its freshness, enhancing the salad’s overall balance.
Step 2: Create the Creamy Sardine Base
Open the sardine cans and transfer the sardines to the bowl with the onion-lemon mixture. Add the reserved 1–2 tablespoons of olive oil from the cans (or use the oil directly if sardines’ oil is minimal). Stir in the Dijon mustard. Using a fork, gently mash the sardines into smaller, creamy pieces, stirring vigorously to integrate the oil and mustard into a smooth, cohesive paste. This process ensures the sardines blend seamlessly with the acidic base.
Step 3: Assemble the Salad
Fold in the finely diced celery, freshly ground black pepper, and optional capers/pepperoncini/cornichons. If using, add the chopped dill or parsley and mix until all ingredients are evenly distributed. Taste the salad and adjust seasonings: add a pinch more salt, a squeeze of lemon juice, or a grind of pepper to taste.
Step 4: Storage and Shelf Life
Transfer the salad to an airtight container and refrigerate. It will maintain its quality for up to 3 days. For best results, store components separately (e.g., dressing, sardines) if planning to keep for longer than 2 days.
Reader Reviews
“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.”
Note: The oil reservation (1–2 tablespoons) addresses common concerns about excess oil; adjust based on sardine can size and personal preference.