3 BPA-free tins wild sardines
1/4 cup shallots, minced
1-2 spring onions (white and light green parts only), halved and sliced
1/4 fresh lime juice
2-3 tbsp chopped fresh chives
Pinch of cayenne pepper
S & P
1. Remove the sardines from the cans. Using a small, sharp knife, carefully open each one down the belly and back, folding them open to expose the backbone. Remove and discard the bones.
2. Place the cream cheese in a medium bowl. Mix with a rubber spatula until smooth. Add the shallots, spring onions, chives, lime/lemon juice, mixing into the cheese with the spatula.
3. Add the de-boned sardines to the cheese mixture. Use a fork to smash the sardines and stir into the cheese. Add cayenne, salt, and pepper to taste. Add more lime or lemon juice to taste.
Either serve immediately, or chill in the fridge. The dip will last 2 days in the fridge.