Sardine, watercress and carrot open sandwich


  • 1 carrot, about 125 g, grated
  • 1 cup (30 g) watercress, trimmed and roughly chopped
  • 2 tablespoons chopped fresh chives
  • ⅔ cup (160 g) reduced–fat cream cheese
  • 8 thick slices rye bread
  • 2 cans sardines in olive oil, about 120 g each, drained
  • 1 small red onion, thinly sliced
  • a few long fresh chives to garnish
  • pepper


  1. Mix the grated carrot, watercress and chives into the cream cheese.
  2. Season to taste with pepper.
  3. Spread the cheese mixture evenly over one side of each slice of rye bread.
  4. Halve the sardines lengthwise, then arrange them, skin side up, on top of the cheese.
  5. Arrange the red onion slices over the sardines and top with a few long pieces of chive to garnish.
  6. Sprinkle with pepper and serve.

Serves 4
Preparation: 10 minutes


Source: Light bites & lunches
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