1 cup of sour cream
1/4 cup of finely chopped pickles
3 tablespoons of freshly squeezed lime juice
1 tablespoon of grated ginger
to taste salt
400g canned sardines in oil, drained and flaked
1/2 kg cooked potatoes, peeled and cut into rounds
1 large onion, peeled and cut into small cubes
olive oil
1/2 kg cooked beets, peeled and cut into rounds
1/4 cup of finely chopped fresh chives
1 cup of sour cream
1/4 cup of finely chopped pickles
3 tablespoons of freshly squeezed lime juice
1 tablespoon of grated ginger
to taste salt
400g canned sardines in oil, drained and flaked
1/2 kg cooked potatoes, peeled and cut into rounds
1 large onion, peeled and cut into small cubes
olive oil
1/2 kg cooked beets, peeled and cut into rounds
1/4 cup of finely chopped fresh chives
In a medium-sized bowl, mix well the sour cream, pickles, lime juice, ginger, and salt
Add the sardines, potatoes, and onion
Brush a 1.5-liter serving dish with olive oil
Place the sardine salad in this dish and press gently
Cover and refrigerate for at least 1 hour or more
When serving, unmold onto a round platter and garnish with beet rounds around it
Dust with chopped fresh chives
Serve as an appetizer or side dish with bread, accompanied by pão.