Sardine dip

INGREDIENTS

105g tinned sardines in oil, oil reserved

1 garlic clove, finely chopped

1 eschalot, finely chopped

2 tablespoons natural greek-style yoghurt

1 teaspoon lemon juice

finely chopped flat-leaf parsley, to serve

METHOD

Put the reserved sardine oil in a small frying pan over medium heat. Add the garlic and eschalot and sweat for 2–3 minutes, stirring occasionally. Add the sardines and remove from the heat.

Transfer the sardine mixture to a food processor or blender, or use a hand-held blender, and blitz until smooth. Add the yoghurt and lemon juice and pulse again.

Transfer to a serving bowl and top with the parsley.

#brentowens #dip #sardines #garlic #eschalot #yogurt #lemonjuice #parsley #brento