A marvellous combination of salad ingredients, served on a bed of lettuce, Sardine Salad makes an appetizing light meal.
Serve slices of brown bread and butter.
8 oz. canned sardines, drained and chopped
3 small beetroots , finely chopped
3 lean bacon slices, rinds removed, fried until crisp and chopped
2 medium-sized potatoes, cooked, peeled and. chopped
2 hard-boiled eggs, chopped
1 shallot, finely chopped which are tossed in a sour cream dressing, Sardine Salad is delicious.
1 tablespoon chopped fresh chives
1 bunch mustard and cress, washed, shaken dry and chopped
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon paprika
4 fl. oz. sour cream, mixed with
2 fl. oz. mayonnaise
2 teaspoons lemon juice
1 large lettuce, outer leaves removed, washed and shaken dry
In a medium-sized mixing bowl, combine the sardines, beetroots , bacon, potatoes, eggs, shallot, chives and mustard and cress. Season with the salt, pepper and paprika and stir well.
Pour over the sour cream and mayon-naise mixture and the lemon juice. Using two large spoons, toss the salad ingredients until they are well coated with the dressing.
Arrange the lettuce on a serving dish and spoon the sardine mixture into the centre. Place the salad in the refrigerator to chill for 15 minutes before serving.