Smoked Sardines Rillettes

• 6 ounces (usually 2 cans) smoked sardines in olive oil, drained and filleted
• 2 tablespoons extra virgin olive oil
• 4 tablespoons plain Greek yogurt
• 1 tablespoon creme fraiche (optional; can substitute yogurt or olive oil)
• 1 to 2 tablespoons fresh lemon juice (to taste)
• 1 to 2 tablespoons minced chives (to taste)
• Freshly ground pepper

1. In a medium bowl, break up sardines and mash with fork.
2. Work in olive oil, yogurt and creme fraiche.
3. Work in lemon juice and stir in minced chives and pepper.
4. Refrigerate for 1 hour or longer.
5. Allow to soften for 30 minutes before serving.

sardines, extra virgin olive oil, yogurt, creme fraiche, lemon juice, chives, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1017047 (may not work)