Sardine Salad

My dad used to make a version of this and he always added a finely chopped hard-boiled egg. He knew the egg would temper the "fishiness" and that my brother and I would eat and enjoy the combo. We did and still do. Thanks for the recipe and memory.

I love this and will make again. It’s not often one finds a sardine recipe (we are a rare breed, who love these cans of fish) and I’m adding it to my easy lunch rotation.

Mild Dijon does make an excellent substitute for mayo. I make something similar with tinned mackerel and a little tarragon vinegar instead of the lemon juice - for fish lovers only!

Made this as written. Excellent! The only thing I changed was the amount, since I only had 1 can of sardines & am the only one one who would eat such a thing. Dead easy to halve this recipe, of course. Really enjoyed the lemon taste. It was a very filling meal for 1 w a crusty roll.

I halved this (making just for me) but also mashed in a big scoop of great northern beans — inflation is making groceries so expensive, I’m trying to stretch meals whenever possible! Delicious on a toasted everything bagel.

Another variation: Put the sardines in a bowl, leaving the oil behind (I find the oil in the can to be fishy). Mash them and add some chopped red onion (or any chopped onion) and some fresh olive oil (or a tiny bit of mayo). Mix. eat on a crispy roll. Yum.

Back in the day- like 70 years ago - my Mother mashed the sardines with cream cheese. Delicious but hard work since the cheese came only in bricks. A touch of nostalgia here….

I have made this exactly written three times in the past 10 days. I added capers and no herbs. Since I’m the only one that loves sardines, I’ve eaten every bite. On an English Muffin with a slice of tomato on the top, kosher dill pickles and potato chips on the side. AMAZING! After reading comments, I’m going to chop the sardines rather than smash them as they do look yucky smashed even though the flavor is incredible.

For water-packed sardines, drain and pat the sardines dry so you don't get a watery salad. Use 1 1/2 tsp olive oil per 4oz. can of sardines. The oil of the oil-packed sardines is fishy and definitely lends some flavor though - you may want more salt or a dash of fish sauce if you have it.

Excellent sandwich. I strongly urge discarding the oil in the can and adding a good olive oil. Also, I prefer shallot to onion.

A touch of Nuoc Cham makes Tuna sing and I believe it would work here, too.

I halved this as well and had it all for dinner on top of salad greens with a few crackers on the side. I added fresh dill and also the celery leaves chopped up. It was so perfect on a hot evening when I really did not want to cook!

Infinitely adaptable. And delicious every which way!

I've been making a simplified version of this for years. Drained sardines minced red onion, Dijon mustard, and lemon juice, served on wasa crackers.

New Orleans, 70 years ago. Dad's favorite take-out po'boy: a similar sardine salad on only-in-Nola roll, with vinaigrette-sprinkled thin-sliced onions. Still trying to recreate the sandwich so will try this tonight; local Amoroso's filling in (?) for the French bread.