Monday, November 29, 2010

Recipe for Sardine Salad Appetizer

For 1/6 of recipe-no crackers or cucumber, approximately 95 calories, 6 grams fat, 0 grams carbs, 10 grams protein, 0 fiber

3 cans boneless, skinless sardines packed in water
1 ½ TBSP finely diced shallot
2 TBSP NFGY, plain
Juice of large lemon (about 2 TBSP)
2 tsp dry dill weed, plus more for sprinkling
1 tsp kosher salt
1 tsp sriracha, or other hot sauce to taste
Lemon slice for serving
Paprika for serving
Slices of cucumber for serving
Crackers for serving

Drain sardines. 
Mix shallot, yogurt, lemon juice, dill weed, salt, and sriracha gently into sardines. 
Press into a bowl or small pie pan (I used an individual pie pan) and chill.  When ready to serve, invert out onto serving platter, sprinkle with dill and paprika, garnish with slice of lemon. 
Arrange crackers and cucumber slices around platter.