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🍽️ Creamy Fish Dips with Toasted Bread

450 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 200 g sardine fillet (canned in oil, skinless and boneless)
• 1 tbsp chopped black olives
• 1 tbsp freshly chopped parsley
• 1 tsp capers (jar)
• 4 tbsp olive oil
• 1 red onion
• 200 g smoked salmon
• 200 g white beans (can)
• 2 tbsp mayonnaise
• 1 tsp freshly grated horseradish
• 1 tbsp freshly chopped dill
• salt
• pepper (from the mill)
• lemon juice
• 8 baguette slices
• chive sprouts (for garnish)

Instructions

1. 1. Peel the garlic clove and chop it very finely.
2. 2. Cut the sardine fillets into small pieces.
3. 3. Place the sardines, chopped garlic, olives, parsley, and capers into a blender.
4. 4. Blend the ingredients into a smooth paste.
5. 5. Stir in the oil and season the paste with salt and pepper to taste.
6. 6. Slice the onion into very thin rings.
7. 7. Drain the beans thoroughly in a colander.
8. 8. Cut the salmon into small cubes.
9. 9. Place the salmon and drained beans into the blender.
10. 10. Blend the mixture until it forms a creamy paste.
11. 11. Stir the mayonnaise and horseradish into the salmon cream.
12. 12. Finely chop the dill and stir it in.
13. 13. Season the salmon cream with salt, pepper, and lemon juice to taste.
14. 14. Toast the bread lightly.
15. 15. Spread the two fish dips onto the toasted bread.
16. 16. Garnish the bread with the onion rings and fresh sprouts.
17. 17. Serve the bread immediately.

Nutrition per serving

• kcal: 450
• Protein: 25 g · Fett/Fat: 30 g · Carbs: 30 g