Our latest iteration of the sardines (because we forgot to pick up the capers at the store) is sardines with about a tablespoon of dill pickle relish, a couple chopped pickled onions (the kind that come out of a jar), some mustard, tablespoon of additional olive or avocado oil and a dash of hot sauce. Mix up in a bowl. Of course that would not be an easy thing for the field. Straight out of the tin would be much easier. They must be addictive. :-) John
Edited by John Burns 3/18/2020 11:41
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