Sardine Tartines


From Mireille Guiliano’s The French Women Don’t Get Fat Cookbook


Sardines are one of the most concentrated sources of Omega 3 fatty acids DHA & EPA, phosphous & Vit D (essential for bone health).



100g sardines in spring water, drained (we quite like ours in olive oil – just make sure no nasty oils!)
2 tbs organic butter
1 tsp Dijon mustard
1 tbs chopped fresh parsley
1 tbs chopped fresh chervil (French parsley available all year round)
1 tsp lemon juice
Salt & pepper to taste
Toast of your choice or crackers to serve

Note: You can substitute chervil for dill, baby spinach leaves or extra parsley.



  1. Mash sardines in a bowl with a fork. The original recipe calls to remove the bones, however, these are full of the calcium & Vit D!
  2. In a separate bowl, combine butter mustard, parsley, chervil, & lemon juice. Stir until smooth.
  3. Add mashed sardines & mix gently.
  4. Season to taste and spread on toasted bread.


GRW Serving tip:

Fresh avocado is a lovely addition to the toast with an extra squeeze of fresh lemon juice, cracked pepper & dusting of turmeric. You can also boil an egg on the side or make a herb omelette to make a larger meal. We are literally addicted to this dish at the moment!


Serves 4 as a snack; Serves 2 as a light lunch

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