I have never been a fan of sardines, but I know how healthy they are and small fish are rich in omega-3 fatty acids. After seeing a photo post from Scott Gooding on Instagram of some sardines he had for lunch, I knew it was time to overcome my fear! With a bit of inspiration from one of my Instagram followers, I decided to start with something a little more palatable and made this paleo-friendly sardine guacamole dip. It was absolutely divine and I could hardly taste the fishiness of the sardines that I previously would have turned my nose up at.
I served this for breakfast with a friend, and I happened to have some pancetta in the fridge which I pan fried in butter until crispy. It complimented the sardines perfectly, but you could also serve with carrot sticks, on an omelette or as a topping to a meat dish.
It’s the perfect party starter if served as a dip, or great as a topping or side to your breakfast or lunch.
Sardine Guacamole Ingredients
can of sardines or 3 filleted fresh sardines
small avocado or half a large avocado
Juice of half a lemon
Handful of coriander
/ teaspoon paprika
Generous drizzle of olive oil
Sea salt and pepper to taste
Pancetta (six slices cut in halves or thirds)
/ tablespoon coconut oil or organic grass-fed butter
Simple blend together in a food processor or handheld stick blender until creamy – I like to leave it slightly chunky but you could also blend until smooth for more of a dip.
To make the pancetta chips, simply heat / a tablespoon of coconut oil or butter in a pan, add the pancetta and cook on medium heat until crispy on both sides. Set aside to cool and dry on a piece of paper towel.