Dairy Free, Dinner, Fall, Gluten Free, Side, Snack, Spring, Winter


A briny whip to start the evening, this mousse is wonderful with a glass of something cold and crisp (be that white wine, or beer). It's deceptively hearty and creamy with the addition of walnuts, great for spreading on toasts or crackers. Make a double batch and keep half in the freezer, you'll be all set for your next party with no planning necessary.


  • 4 cans Sardines packed in Olive Oil
  • Juice of 2 Lemons
  • 3 cups Toasted Walnuts
  • 1 cup Torn Parsley Leaves
  • Salt and Pepper to taste (beware, the sardines are already salted)


  1. Add all ingredients to a food processor (including the olive oil remaining in the sardine tins).
  2. Buzz and whir the mixture until it is your desired consistency. The mousse can be smooth or chunky, it's delicious either way.