Kathy Hunt - Author of Fish Market

Kathy Hunt - Author of Fish Market

Sardine Spread on cucumber slices or crackers.

Highlighting Kathy’s Sardine Spread in this tribute to our father was a no brainer – we ate sardines all the time growing up.  The best was at home on toasted, seeded rye with crisp lettuce and a squirt of lemon. 

Not so great, was when it was our “brown bag” lunch back in elementary school – while they still tasted delicious it was perfect fodder for teasing classmates, mostly by boys



1 (8 oz) package cream cheese, softened

1 (3.75 oz) can boneless, skinless sardines, drained

1 garlic clove, crushed

1 tsp freshly squeezed lemon juice

3 tsp reduced-fat mayonnaise

Freshly ground white pepper, to taste

Sea salt, to taste


Equipment & Tools:

Food processor

Measuring cups and spoons

Garlic press

Handheld lemon squeezer

Salt grinder

Kathy Hunt explains how simple it is to make her sardine spread