Beet and Sardine Salad

A Northern European delicacy.


  • can (125g) Gold Seal Sardines ( Soya Oil ) drained
  • 1/2 cup sour cream
  • tbsp bottled horseradish not drained
  • tbsp dill chopped
  • jar (473ml) sliced pickled beets drained
  • tbsp extra virgin olive oil


  1. Stir together sour cream, horseradish, dill, add salt to taste.
  2. Toss beets with salt, pepper and oil to taste. Place in single layer on a serving plate.
  3. Serve sardines on top of beets with sour cream mixture.
  4. Garnish with some chopped dill.

Tips and Tricks

For a lower calorie version used Sardines in Spring Water.
Mixing the sour cream mixture with the beets will make for a pretty pink salad.