I discovered this little gem back when I thought pescatarianism was going to fix everything. Don’t judge. It’s a type of Scandinavian Smorrebrod, or open-faced sandwich. Just leave the sammich part out and serve on baby spinach or other deep green leaves with some thin slices of sweet yellow or red onion. It doesn’t taste like sardines by the time you’re finished with it, I promise.
Smoked Sardine Pate
1 can smoked sardines in oil, drained (or unsmoked with a few drops liquid smoke)
1/2 C. finely chopped celery
1/4 C. mayo, or to taste
1 T. lemon juice
2 T. Worcestershire
sea salt and fresh cracked pepper to taste
Mash the sardines with a fork until they’re shredded, then mix everything together. Add the mayo last so you can tweak it the way you like it. Eat it right away, it doesn’t like the fridge for more than a day. Serves two, or one very hungry ketoer lookin’ for a huge protein wallop.