Yield: 4 as an appetizer
Time: 20 minutes
INGREDIENTS:
- 1 cup tinned fish, lightly shredded with a fork (from about two 3 oz. cans cod, smoked trout, or tuna)
- 2 Tbsp shallot, minced (from one small shallot)
- 1 stalk celery, thinly sliced
- 3 Tbsp golden raisins
- 3 Tbsp sliced almonds
- ⅔ cup sunflower microgreens, roughly chopped
- ¼ cup parsley, roughly chopped
- 2 Tbsp crème fraiche (sub greek yogurt if needed)
- 1 tsp salt
- 3 Tbsp lemon juice
- Optional: 1 Tbsp olive oil
- Crackers or bread for serving
INSTRUCTIONS:
- In a medium bowl, combine the fish, shallot, celery, raisins, almonds, sunflower greens, parsley, and salt. Toss to combine. Add in the crème fraiche, lemon juice, and a drizzle of olive oil (if using). Toss to evenly coat, then taste and adjust seasonings to taste. Serve alongside crackers or bread, we used pita chips
