Oil Sardine Spread

Ingredients

• 4 tbsp white bread crumbs
• 4 tbsp olive oil
• 1 Zucchini
• 2 fresh garlic cloves
• 1 tbsp capers
• 40 g sun‑dried tomatoes (in oil)
• 1 onion
• 200 g oil sardines skinless and boneless (canned)
• 1 tbsp freshly chopped parsley
• 2 tbsp lemon juice
• Sea salt
• ground pepper

Instructions

1. 1.

   Roast the crumbs in a hot pan with 2 tbsp oil until golden brown. Transfer to a bowl. Wash, peel, and dice the zucchini. Peel and finely chop the garlic. Drain the capers and tomatoes well and also chop them. Dice the onion. Drain the sardines and flake them with a fork. Combine with the onion, capers, tomatoes, garlic, zucchini, remaining oil, parsley, lemon juice, salt, and pepper; mix into the crumbs. Chill for about 20 minutes to let flavors meld. Taste before serving.