4.2 oz canned sardines* in extra virgin olive oil
4.2 oz canned sardines in water, drained
1 tablespoon Dijon
1 tablespoon nonpareil capers
1 large shallot, chopped
1/2 teaspoon hot peri-peri sauce
1 stalk celery, finely diced
freshly ground black pepper
Place the sardines, Dijon, capers, pepper, peri-peri and shallot in a food processor or better yet, a mini chopper and pulse until a fairly smooth spread forms. Remove to bowl and stir in celery. Refrigerate 1 hour prior to serving.
*I used canned wild sardines by Wild Pacific, they are really tasty!