SARDINE DIP by Fran Warde & Catherine Zabilowicz
Updated: Aug 27
Takes 15 minutes
120g sardines in olive oil
1-2 tbsp creme fraiche
2 tbsp freshly grated horseradish, or hot horseradish sauce
1/2 lemon, zested and juiced
Sea salt and freshly ground black pepper
2 tsp sunflower seeds
A bunch of parsley, finely chopped
Place the sardines and their oil in a small food processor and blend until smooth.
Add the creme fraiche, horseradish, lemon zest and juice, and seasoning, and whizz again until everything is evently blended.
Add the sunflower seeds and parsley and stir through. Serve as a dip with vegetables, savoury seed crackers, or spelt loaf.
Source: The Living Well With Cancer Cookbook. Fran Warde & Catherine Zabilowicz