Lemon and Herb Sardine Salad

Tinned fish gets an elegant upgrade with this bright and herby sardine salad. Rich in healthy fats, this lemony sardine salad offers a refreshing break from the usual tuna version. The recipe starts with a simple olive oil-lemon dressing infused with Dijon mustard, parsley and tarragon - though you’re welcome to use your favourite herbs. Capers are mixed in for a briny note, while diced celery offers some crunch. Be sure to add the canned sardines as the last ingredient, which will help them stay intact.

2 Tbsp. extra-virgin olive oil
1 tsp. lemon zest, freshly grated
1 lemon, freshly juiced
1 tsp. Dijon mustard
1 Tbsp. capers, rinsed
2 Tbsp. fresh parsley, chopped
1 Tbsp. fresh tarragon, chopped
2 stalks celery,  finely diced
2 (4.4 oz) cans sardines, packed in olive oil, drained
sea salt
black pepper, freshly ground

To Serve:
lettuce

Make the Dressing:
Combine oil, lemon zest and juice and mustard in a bowl. To the bowl, add the capers, parsley, tarragon and celery. Gently fold in sardines and season with salt and pepper. Serve on lettuce.

Storage:
For the best flavour and texture, enjoy this sardine salad as soon as you make it. However, you can store leftovers in an airtight container in the refrigerator (without the lettuce). Eat it within 3 days.

Ways to Serve Lemon-Herb Sardine Salad:
Serve the sardine salad over fresh leafy greens, as we did here; you won't need a vinaigrette for the greens thanks to the built-in lemon dressing.

This canned fish recipe is also satisfying with cold grains, in a sandwich, or on your favourite crackers.

Makes 2 servings.