Small Dish of Norwegian Sardine Spread
(click to enlarge)

Sardine Spread


Norway   -   Sardinpålegg
Makes:
Effort:
Sched:
DoAhead:  		 7 oz
**
15 min
Best		 A very nice spread for crackers, bread and Scandinavian open face sandwiches. Flavor is excellent and not excessively "sardiny".

2
4
2
1-1/2
3
3
2
1/4
can
oz
oz
oz
T
T
T
t
Sardines (1)
Cream Cheese
Celery
Red Onion
Dill, fresh
Horseradish (2)
Dijon Mustard
Salt
Make   -   (15 min work + an hour or more rest)
  1. Drain SARDINES.
  2. Discard stems from DILL and chop fine. Chop CELERY and ONION fine.
  3. Mix All Items and beat together with a fork until uniform.
NOTES:

  1. Sardines:

      These should be 3-1/2 to 4 ounce cans packed with plain oil. Please no Moroccan sardines. You may not be able to get the very desirable Norwegian sardines, but decent sardines from just about anywhere are better than Moroccan. I use Bumblebee brand sardines from Poland which are very good and widely available here in Southern California. For details see our Canned Sardines page.

  2. Horseradish:

      This is best made fresh (see our instructions Horseradish & Sauces) but a prepared horseradish containing only horseradish, water and acid will work.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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