- 2 cans Season Brisling Sardines in Extra Virgin Olive Oil, Two Layer (3.75 oz.), drained
- ¼ cup mayonnaise
- 1 tbsp finely chopped fresh flat-leaf parsley
- 2 tsp capers, drained and chopped
- 1 tsp finely grated fresh lemon zest
- 2 tsp fresh lemon juice
- ¼ tsp black pepper
- ⅛ tsp salt
- Mash together with potato masher or back of a fork.
- Serve with crackers of choice.
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