Sardines on Rye Sandwich
4 slices soft rye bread
½ cup labneh (or cream cheese)
1 can (106 g) Millionnaires Brisling Sardines
2 radishes, sliced paper thin
2 tbsp lemon juice
4 tsp capers, roughly chopped
1/4 cup dill, rough chopped
Salt and cracked black pepper, to taste
1. Add the radish slices and lemon juice to a bowl, sprinkle with salt and let marinate for 30 minutes.
2. Spread labneh on bread. If you can’t find labneh, it is very easy to make – simply strain yogurt through cheesecloth overnight to condense it. You can also use cream cheese instead with a squeeze of lemon.
3. Top with sardines, marinated radishes, capers and dill. Finish with salt and cracked black pepper.
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