Egg and Sardine Salad

Egg and Sardine Salad Recipe: A Tasty British Classic

Region / culture: United Kingdom | Preparation time: 20 minutes | Servings: 4

Introduction

Egg and Sardine Salad is a delicious and nutritious dish that combines the flavors of sardines, eggs, and a creamy dressing. This salad is perfect for a light lunch or as a side dish for a dinner party.

History

The combination of eggs and sardines in a salad is a classic dish that has been enjoyed for generations. Sardines are a popular ingredient in Mediterranean cuisine, known for their rich flavor and health benefits. The addition of eggs adds protein and texture to the salad, making it a satisfying and delicious meal.

Ingredients

1 round lettuce
1 can (120 g or 4 oz) sardines in olive oil
2 large hard-boiled eggs
1 large stick of celery
150 ml (5 fl oz) soured cream
1 tbsp milk
1 tbsp lemon juice or vinegar
1 tsp icing sugar or caster sugar
3 tbsp snipped chives
* teaspoon salt
dash of pepper
paprika for garnish
4 lemon wedges for garnish

How to prepare

Wash the lettuce and gently shake off excess water. Tear the leaves into bite-sized pieces and use them to cover 4 individual plates.
Remove the skin and bones from the sardines. Finely chop the eggs.
Wash the celery and thinly slice it.
Place the sardines in a bowl and mash them finely with the eggs. Add the sliced celery.
In a separate bowl, beat the soured cream together with milk and lemon juice or vinegar.
Stir in the sugar and add the chives. Season the mixture with salt and pepper to taste.
If you prefer a thinner dressing, you can add a little extra milk.
Let the mixture chill in the fridge for 15 minutes before using.
Blend the dressing into the sardine mixture.
Divide the sardine mixture equally and pile it over the lettuce on each plate.
Sprinkle a light amount of paprika over the top of each plate and garnish with a lemon wedge.

Variations

Add diced tomatoes or cucumbers for extra freshness.
Substitute Greek yogurt for the soured cream for a tangier dressing.
Top the salad with toasted nuts or seeds for added crunch.

Cooking Tips & Tricks

Be sure to remove the skin and bones from the sardines before mashing them with the eggs.

- For a creamier dressing, you can add more soured cream or milk to the mixture.

- Chill the dressing in the fridge before using to allow the flavors to meld together.

- Garnish the salad with a sprinkle of paprika and a lemon wedge for a pop of color and flavor.

Serving Suggestions

Egg and Sardine Salad can be served as a light lunch or as a side dish for a dinner party. It pairs well with crusty bread or crackers.

Cooking Techniques

Be sure to finely chop the eggs and sardines for a smooth texture.

- Mix the dressing gently to avoid breaking up the sardine mixture.

Ingredient Substitutions

You can use canned tuna or salmon instead of sardines.

- Substitute plain yogurt for the soured cream.

Make Ahead Tips

You can prepare the dressing and sardine mixture ahead of time and assemble the salad just before serving.

Presentation Ideas

Arrange the salad on a bed of lettuce for an elegant presentation. Garnish with fresh herbs or edible flowers for a pop of color.

Pairing Recommendations

Egg and Sardine Salad pairs well with a crisp white wine or a light beer. It also goes well with a side of fresh fruit or a green salad.

Storage and Reheating Instructions

Store any leftover Egg and Sardine Salad in an airtight container in the fridge for up to 2 days. Do not freeze as the texture may change. Serve chilled.

Nutrition Information

Calories per serving

Each serving of Egg and Sardine Salad contains approximately 250 calories.

Carbohydrates

Each serving of Egg and Sardine Salad contains approximately 10 grams of carbohydrates.

Fats

Each serving of Egg and Sardine Salad contains approximately 20 grams of fats.

Proteins

Each serving of Egg and Sardine Salad contains approximately 15 grams of proteins.

Vitamins and minerals

Egg and Sardine Salad is a good source of vitamin D, vitamin B12, and omega-3 fatty acids from the sardines. It also contains vitamins A, C, and K from the lettuce and celery.

Alergens

This recipe contains eggs and fish (sardines), which may be allergens for some individuals.

Summary

Egg and Sardine Salad is a nutritious and delicious dish that is high in protein and healthy fats. It is a good source of vitamins and minerals, making it a healthy choice for a meal or snack.

Summary

Egg and Sardine Salad is a delicious and nutritious dish that is easy to make and perfect for a light lunch or side dish. With a creamy dressing and a flavorful combination of sardines and eggs, this salad is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Egg and Sardine Salad. It was many years ago, when I was just a young girl helping out in the kitchen of my grandmother's farmhouse. She was a wonderful cook, always experimenting with new flavors and ingredients to create delicious meals for our family.

One day, as I was peeling potatoes for dinner, my grandmother called me over to the table where she was sitting with a stack of old, worn-out recipe cards. She handed me one of the cards and asked me to read it out loud. The card was titled "Egg and Sardine Salad" and the ingredients listed were eggs, sardines, mayonnaise, mustard, and a few other seasonings.

As I read through the recipe, my grandmother explained to me that she had learned how to make this salad from a dear friend of hers who had traveled to Europe and brought back this unique recipe. She told me that it was a favorite among her friends and she wanted to pass it on to me so that I could continue to share it with our family.

Excited to learn something new, I eagerly followed my grandmother's instructions and began to prepare the salad. I boiled the eggs, mashed the sardines, and mixed everything together with the mayonnaise and mustard. The aroma that filled the kitchen was intoxicating, a mix of briny sardines and creamy mayonnaise that made my mouth water.

When the salad was finally ready, my grandmother and I sat down at the table to taste our creation. The first bite was a revelation - the creamy eggs mixed with the salty sardines and tangy mustard created a symphony of flavors that danced on my taste buds. I couldn't believe how delicious it was, and I knew that this recipe would become a staple in my own cooking repertoire.

Over the years, I have made this Egg and Sardine Salad countless times, each time tweaking the ingredients and seasonings to suit my own tastes. I have shared the recipe with friends and family, who have all raved about its unique flavor and texture. It has become a signature dish of mine, something that I am known for and proud to serve at gatherings and potlucks.

As I look back on that day in my grandmother's kitchen, I can't help but feel grateful for her wisdom and generosity in sharing this recipe with me. It has become more than just a dish to me - it is a connection to my past, a reminder of the love and care that went into every meal my grandmother cooked for our family.

I often think about the friend who brought this recipe back from Europe, wondering about the stories and memories that are attached to it. I like to imagine her wandering through bustling markets and quaint cafes, soaking up the sights and sounds of a foreign land, all the while searching for new and exciting flavors to bring back home.

And now, as I pass this recipe on to the next generation, I hope that it will continue to bring joy and delight to those who taste it. I hope that it will evoke memories of lazy summer days spent in my grandmother's kitchen, of laughter and love shared around the table.

So the next time you find yourself in the kitchen, feeling inspired to try something new, I urge you to give this Egg and Sardine Salad a try. Let its unique flavors transport you to distant lands and times gone by, and may it become a cherished recipe in your own cooking repertoire, just as it has in mine. Bon appétit!