Sardines for beginners: a simple dip

Published March 11, 2015 · Updated March 9, 2015

This easy-to-prepare sardine spread is a hit with lovers of the tiny fish and skeptics alike

Photo: Nithin bolar k / Wikimedia Commons
Like most fish, sardines are a terrific source of protein, vitamins, and omega 3 fatty acids. Unlike many more popular fish, due to their small size and diet consisting of plankton, sardines do not accumulate heavy metals in their bodies. There is also no fear of stock depletion any time soon. Combining sardines with horseradish, onion, and cream cheese reduces their sometimes overwhelming flavor to just one note in this easy appetizer.

Judith Dern
Tasty Traditions

Horseradish and mustard blended with delicate sardines from Norway give this creamy spread its snappy flavor.

Scandinavian Sardine Spread
2 cans (3 3/4 ounces each) Norway sardines in oil, drained
4 oz (about 1/2 cup) light cream cheese, softened
1/2 cup chopped celery
1/4 cup chopped red onion
3 tbsp. chopped fresh dill (or 1 tbsp. dried dill weed)
3 tbsp. prepared horseradish
2 tbsp. prepared yellow mustard

Combine all ingredients with a fork, blend thoroughly.

Serve mounded in a bowl or in red and/or green bell pepper halves. Surround with crackers. Can be prepared and refrigerated up to two days ahead.

This week’s recipe is courtesy of Seattle’s Nordic Heritage Museum, and was first published in their cookbook, Tasty Traditions.

This article originally appeared in the March 13, 2015, issue of the Norwegian American Weekly. To subscribe, visit SUBSCRIBE or call us at (206) 784-4617.