• 4servings
  • 10minutes

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Nutrition Info . . .

MineralsSilicon, Phosphorus

Ingredients Jump to Instructions ↓

  1. 16 large or 24 medium fresh sardines , gutted and scaled (you can ask your fishmonger to do this for you)

  2. 1 x 350g jar pickled baby beetroot , drained and diced

  3. 1 tart green apple , (such as Granny Smith), peeled and cored

  4. 200 ml Greek strained yogurt

  5. 1 tbsp creamed horseradish

Instructions Jump to Ingredients ↑

  1. Preheat a griddle pan or barbecue until very hot.

  2. Arrange the sardines on the griddle pan, season with a little salt and freshly ground black pepper and cook for 3-4 minutes. Turn the sardines and cook for another 3-4 minutes or until cooked through and lightly charred on the outside.

  3. While the sardines are cooking, tip the chopped beetroot in a bowl, grate in the apple and mix in the Greek yoghurt and creamed horseradish. Season generously with salt and freshly ground black pepper.

  4. Divide the beetroot ‘tzatziki’ between 4 serving plates and arrange the griddled sardines alongside to serve.


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