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Sunflower Tinned Fish Dip

Yield: 4 as an appetizer

Time: 20 minutes


  • 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


  1. 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

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