Celeriac and sardine toasts
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Ingredients
- 100g celeriac
- ½ apple, cored and shredded
- 1 stalk celery, shredded
- 1 tbsp lemon juice, plus wedges to serve
- 1 tbsp fat-free yogurt
- 1 tsp English mustard
- finely chopped to make 2 tbsp flat-leaf parsley
- in olive oil or spring water 120g tin sardines
- 2 slices rye bread, toasted to serve
Method
- STEP 1
Peel and shred the celeriac and toss with the apple, celery and lemon juice. Mix with the yogurt, mustard and parsley, and season. Drain the sardines, and divide between the rye toasts. Top with the celeriac, and squeeze over more lemon. Serve with any remaining celeriac on the side.
