Sardine and Egg Salad
10mins plus chilling
Main Course Gluten Wheat Free
Butterhead (Round) Lettuce, washed
2 x 125g/4oz Tins Sardines in Olive Oil, drained
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
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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