Sardine Salad with a honey, lemon and mustard dressing

For the salad

2 tbsp extra virgin olive oil

2 cans of drained sardines

100ml plain flour

1 egg

250ml milk

A handful of new potatoes

Half a beetroot

1 lemon

Fresh salad & rocket

A small sprig of coriander


For the sauce (per person)

2 tbsp. pure honey

2 tbsp. English mustard

2 tbsp. lemon juice



  1. Begin boiling the new potatoes in a saucepan, adding a generous tablespoon of salt to the water
  2. To make the batter, pour 100ml of plain flower into a bowl and make a well in the centre. Crack the egg into the middle and whisk, gentling flicking the flour into the centre as you do so. Slowly pour in the milk and keep whisking. Continue whisking until it is the consistency of single cream
  3. Leave to stand in a cool place for around 20 minutes. If the batter becomes too thick, add some milk to thin it down
  4. Cover the sardines in the batter, ensuring the entire surface is coated
  5. Pan fry the sardines in 2 tbsp. of extra virgin olive oil, coating them lightly in salt and turning them until they start to turn a light golden colour
  6. Plate the salad and add two thin slices of lemon
  7. Quarter the boiled potatoes and beetroot into manageable chunks and add into the salad
  8. Squeeze the lemon over the sardines and the rest of the salad
  9. Add honey, mustard and lemon juice into a bowl and stir
  10. Dash the sauce lightly over the top and finish the dish with a sprig of fresh coriander.


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