Ingredients
Check off ingredients as you go
Serves 4
- 1 can sardines in oil (drained)
- 4-6 Tbsp fromage blanc (or plain Greek yogurt) or cream cheese
- 2 Tbsp lemon juice
- 5 large leaves fresh basil, finely chopped
- Green peppercorns (optional)
- Salt, pepper
Open the can and don’t throw it away: you can use it as a serving dish. In a small bowl, flake the sardines with a fork.
Add the fromage blanc or cream cheese, the lemon juice and the chopped basil. Mix everything together. Season with pepper. Spoon into the can or into a ramekin.
Serve chilled with a good baguette that you’ve lightly toasted, with breadsticks, or in endive leaves, as with my tuna rillettes.
Variations
- You can swap the sardines for mackerel.
🐟 To learn more about fish in Israel, I’ve written a practical guide and French-Hebrew glossary of fish so you can find your way around and discover all the choices available to you!