Sunflower Microgreen Tinned Fish Dip | Leath House Recipes

Ingredients

• 1 cup tinned fish, lightly shredded with a fork (from about two 3 oz. cans cod, smoked trout, or tuna)
• 2 Tbsp shallot, minced (from one small shallot)
• 1 stalk celery, thinly sliced
• 3 Tbsp golden raisins
• 3 Tbsp sliced almonds
• ⅔ cup sunflower microgreens, roughly chopped
• ¼ cup parsley, roughly chopped
• 2 Tbsp crème fraiche (sub greek yogurt if needed)
• 1 tsp salt
• 3 Tbsp lemon juice
• Optional: 1 Tbsp olive oil