Curried Sardine Spread recipe


8 boned and skinned canned sardines, in olive oil.
8 oz of ricotta cheese.
1 teaspoon of curry powder.
¼ cup of fresh parsley, chopped.
2 tablespoons of capers, rinsed and drained.
1 teaspoon of lemon zest.
Crisp crackers, to serve with.


Drain the olive oil from the sardines and discard the tails.

In a food processor, combine the fish with the ricotta cheese, curry powder, parsley, capers and lemon zest; process until a coarse spread forms.

Serve with crisp crackers.

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