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Sardine and Egg Salad   CD  MC  English  10mins plus chilling


Serves 4    Cold    Fish   Vegetables  Main Course   Gluten Wheat Free   England British  Europe



1 Butterhead (Round)  Lettuce, washed and dried
2 x 125g/4oz Tins Sardines in Olive Oil, drained

3 Hard Boiled Eggs, chopped
2 Sticks Celery, thinly sliced
150ml/5fl.oz. Soured cream
1 tbsp Milk
2 tbsp Lemon Juice
1 teasp Caster Sugar
3 tbsp Freshly chopped Chives
Salt and Black Pepper
Paprika to garnish
4 Lemon wedges, to garnish




1. Tear the lettuce leaves into pieces and arrange on 4 individual plates.


2. In a bowl, mash together the sardines and eggs then add the celery. Place in the fridge.


3. In another bowl, combine the soured cream together with the milk and lemon juice until well blended. Stir in sugar and chives and season with salt and pepper. Chill for 15 minutes.


4. To serve - Blend the dressing into the sardine mixture. Divide between the plates of lettuce, sprinkle lightly with paprika and top each with a lemon wedge.  



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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


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