Ingredients
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2
tablespoons finely chopped red onion or shallot (about 1/4 small red onion or 1/2 small shallot)
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1
teaspoon grated lemon zest plus 3 tablespoons lemon juice (from 1 large lemon), plus more as needed
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Kosher salt
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2
tins sardines packed in olive oil (about 4 ounces each)
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1
tablespoon Dijon mustard
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1
large celery stalk, finely chopped
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Black pepper
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2
tablespoons capers or chopped pepperoncini peppers or cornichons (optional)
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¼
cup dill or parsley leaves and tender stems (optional), chopped
Preparation
- In a medium bowl, stir together the red onion, lemon zest, lemon juice and a pinch of salt. Let sit about 5 minutes to mellow the onion’s sting.
- Add the sardines and their oil, along with the mustard. Use a fork to mash the sardines and vigorously stir until the mixture is creamy. Add the celery, a few grinds of pepper and capers and/or herbs, if using. Stir to combine. Taste and adjust seasonings with salt, pepper and lemon juice. (Sardine salad will keep, refrigerated, for 3 days.)
Dining and Cooking