Instructions

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