Sardine Salad
Preparation Time 15 min
Waiting Time 30 min
Persons 6


Debone sardines and puree smooth in a mortar and pestle or food processor. Add almonds, parsley, capers and bread slices, which you have first soaked in water and then drained. Combine well and add egg yolk, mustard, salt and pepper. Continue blending while pouring small amounts of vinegar and olive oil. Refrigerate salad before serving.


Historical Background

This recipe comes from the village Kastania of Mani and was cooked during the summer months.


Source: Evi Kerani


  • 3 salted sardines
  • 1 teacup of blanched almonds
  • 3 slices of bread
  • 1 egg
  • 70 gr of Kalamata extra virgin olive oil
  • parsley
  • ½ teacup of vinegar
  • capers
  • 1 tablespoon of mustard
  • salt and pepper