Recipes Sides

Sardine Dip with Capers

sardine_dip

sardine_dip

 

This sardine dip with capers is one of my favorite spreads and one I serve very frequently in summer.

Now that I am pregnant, I’m much more aware of what I eat. It’s not only me that benefits from it, but also the little one in my bump and that makes me put in a little more effort. Fat types of fish are good for you anyway, but they are also very important for the brain development of the baby. It’s therefore a bit of a bummer that raw fish (sushi! sashimi! poké!) are off-limits and that even a piece of salmon needs to be cooked through: there’s no pleasure in that.

However, something that’s pretty much always allowed is canned fish. I often notice that canned fish still has somewhat of a cheap image, but in my opinion that’s totally unfair. Spend a few quarters more and you’ve got the most delicious kinds of fish that are truly high quality. If you spent your holiday in countries like Portugal or Spain this year, I’d definitely bulk up on some cans (I know I did).

Here in The Netherlands, I pretty much always buy Fish Tales from Bart van Olphen (who you probably known from his Jamie Oliver cooking show). Their canned sardines not only have a gorgeous design packaging, but the product itself is just as good. Sardines in olive oil are perfect in a salad (with roasted peppers and olives, for instance), a sandwich (idea: bread rolls with lemon mayonnaise and arugula) or this sardine spread that I’m making again and again.

It doesn’t get much easier than this, because you only need to mix all ingredients for this dip together. The taste is fresh because of the lemon and yogurt, the cappers add a pleasant salty touch and the dip itself is nothing but addictive. I love to serve this with some drinks late afternoon, especially with some crusty baguette, Belgian endive or crisp vegetables for dipping.

 

sardine_dip

sardine_dip

INGREDIENTS
for 2 persons

1 can of sardines in olive oil, bones removed
2 tbsp Greek yogurt
1 tsp capers*, chopped
1 small pickle, chopped
1 tbsp lemon juice
2 tbsp chives, finely chopped

* I prefer capers on sea salt, that need to be rinsed first

DIRECTIONS

Mash the sardines using a fork and mix in the other ingredients. Taste and add extra lemon juice, if needed.

 

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