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Sardine Tapenade With Crudites
10 Min Serves 4
Here’s a recipe that’s well worth dipping into. Although the key ingredient in a tapenade savoury paste is traditionally anchovies, John West Sardines make a great, full of flavour alternative. Our tasty little fish, combined with capers and garlic make for a delicious sardine tapenade dip that’s sure to be a dinner party hit.
Ingredients
- 2 cans of John West Boneless Sardines in Olive Oil
- 1tbsp capers
- 3 garlic cloves, finely sliced
- 1tsp vinegar
- Pinch of salt
- 3 grinds freshly ground black pepper
- 4 sticks celery
- 2 carrots
- ½ cauliflower
- ½ cucumber, peeled
Made with
Boneless Sardines In Olive Oil
Boneless Sardines In Olive Oil
Succulent sardines, filleted and canned with olive oil. Boneless and presented in an easy-open can for your convenience. Great served hot and mixed into sauce on rice or pasta, or cold and stirred into a salad.
Step 1
Our simple tapenade recipe is nice and easy to prepare. Thoroughly mash the sardines and capers together in a bow with a fork and add the garlic, vinegar, salt and pepper. Mix well so you can absorb all the different flavours.
Step 2
Wash and peel the vegetables and slice into sticks for dipping.
Serve your tapenade in small dipping bowls with the crudités on the side.
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