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Beet and Sardine Salad

1 can (125g) Gold Seal Sardines in soya oil, drained
1/2 cup
Sour Cream
1 Tbsp (15ml)
Bottled Horseradish (not drained)
2 Tbsp (30ml)
Fresh Dill, chopped
1 (16-oz) (473ml)
Jar Pickled Beets, sliced, drained
1 Tbsp (15ml)
Extra Virgin Olive Oil
  • Directions

    1. Stir together sour cream, horseradish, dill, and salt to taste.
    2. Cut beets into 1/2-inch slices and toss with oil and salt to taste.
    3. Serve sardines on top of beets with sour cream mixture.
    4. Garnish with some chopped dill.

  • YIELD:

    Serves 6



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