Sardine Rillettes

Ingredients

• 7.5 ounce sardines packed in olive oil, drained canned
• 2.5 ounces cream cheese 
• 0.3 cup shallots red minced for 3 minutes (or onions that have soaked in lemon juice )
• 1  scallions light halved lengthwise thinly sliced lengthwise (green onions) ( 3 inches from root)
• 0.3 cup juice of lemon to taste
• 2 Tbsp herbs such as chives fresh minced
• 1 pinch cayenne 
• 6 servings salt and pepper black freshly ground to taste

Equipment

• bowl
• knife
• plastic wrap
• spatula

Directions

1. Prep the sardines:
2. 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.
3. Remove and discard the bones.
4. Cut away and discard any tails. Set aside.
5. Mix the cream cheese, shallot, scallion, herb mixture:
6. Place the cream cheese or Neufchâtel in a medium bowl. Fold and stir with a rubber spatula until smooth.
7. Add the shallots, scallions, fresh herbs, and most of the lime or lemon juice, mixing into the cheese with the spatula.
8. Add the now boneless sardines to the cheese mixture. Use a fork to smash the sardines and stir into the cheese.
9. Add cayenne, salt, and pepper to taste.
10. Add more lime or lemon juice to taste.
11. Either serve immediately (Dorie suggests chilling at least 2 hours, but I haven't found that necessary), or chill. Can make up to two days ahead if you carefully cover with plastic wrap so there is no exposure to air, and chill.
12. Serve on crackers, bread, celery sticks, or as a stuffing for cherry tomatoes.