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www.cybershingle.comNorwegian Sardine Spread

THE MERE MENTION OF 'SARDINE SPREAD' turns some folks off. It shouldn't. The blended flavors and texture of this spread are exceptional. For a Mediterranean-style spread using brisling sardines, see my Sicilian Sardine Spread.

KeySardines. Choice of sardines makes or breaks the spread. For optimum taste and texture, use only lightly smoked brisling sardines packed in olive oil. My favorite is King Oscar Brand from Norway. Scottish brislings are also very good.

KeyServing. Taste improves with time, especially if using dried dill. Allow at least a few hours for the flavors to blend. Sardine spread is especially good on rye crackers (Finn Crisp brand is tops in my book) and on thinly sliced whole wheat or rye bread.

Preparation time is 10-15 minutes. Makes about 1 cup.

In a small mixing bowl, combine thoroughly with a fork, then refrigerate
  • 1/4 cup (2 oz) cream cheese, softened
  • One 4-oz tin sardines in olive oil, drained
  • 1/4 cup celery, finely chopped
  • 1/8 cup red onion (or chives) finely chopped
  • 1-1/2 tablespoons prepared horseradish
  • 1 tablespoon prepared yellow mustard
  • 1-1/2 tablespoons fresh dill, chopped
    (or 2 tsp dried dill weed)
  • 1/8 tsp salt
  • Optional: 1/2 tsp liquid smoke
  • Optional: juice and zest of 1/4 lime

rainbow

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