Starters · Cold starter

Sardine & Parsley Celery Boats

Crisp celery filled with a lemony sardine spread and a fine scatter of fresh parsley.

By CarbPortion · AI-assisted recipe

Fish & seafood starters · Fish & seafood

Serve chilled

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AI-generated serving suggestion for Sardine & Parsley Celery Boats: Crisp celery filled with a lemony sardine spread and a fine scatter of fresh parsley.
AI-generated serving suggestion
Prep
15 min
Cook & chill
0 min
Total
15 min
Servings
4
Method
No-cook

MAKE IT YOUR PORTION

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1–100 whole servings

Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

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STEP BY STEP

Let’s make it.

  1. Drain the sardines and weigh the edible fish, including their soft bones. Mash thoroughly with a fork.
  2. Beat in cream cheese, mustard, lemon juice, half the parsley and pepper.
  3. Cut celery into 12 short boats; mince any listed offcuts into the filling.
  4. Spoon the spread into the celery, scatter over remaining parsley and divide into 4 servings. Serve cold.

Kitchen notes

  • The nutrient record includes the soft edible bones and residual oil after draining.
  • Keep refrigerated at 40°F (4°C) or below until serving. Refrigerate perishables within 2 hours, or 1 hour above 90°F (32°C). Serve chilled; do not leave a buffet platter out for longer.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs
3.2 g
Fiber
1.1 g
Carbs − fiber
2.1 g
Protein
11.3 g
Fat
9.9 g
Energy
147 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗ · Chilling and cold food handling ↗

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CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Sardine & Parsley Celery Boats

For 4 servings

Fish & seafood

  • SardinesAtlantic, canned in oil, drained, with bone160 g

Vegetables

  • CeleryRaw220 g

Fruit & berries

  • Lemon juiceRaw20 g

Eggs & dairy

  • Cream cheeseRegular60 g

Herbs & spices

  • Black pepperDried, ground0.5 g
  • ParsleyFresh10 g

Sauces & pantry

  • Yellow mustardPrepared, yellow10 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/sardine-parsley-celery-boats/

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