Sardine Rillette

• 2 cans sardines packed in spring water
• 3 tablespoons minced chives
• 1.5 ounces fennel bulb (white part), finely diced
• 1/2 shallot, finely diced
• juice of 1 lemon, to taste
• salt and pepper, to taste
• 1 pinch of piment d'Espelette (or cayenne pepper)
• between 2.5 and 3 ounces Neufchatel (or any other mild soft cheese: goat cheese, ricotta, cream cheese)

1. Drain the sardines and put them in a bowl. If they haven't been boned, separate them into two fillets and remove the central bone. Using a fork, coarsely mash the sardines. Then, add the chives, fennel and shallot. Add some lemon juice, salt, pepper and a pinch of piment d'Espelette (or cayenne pepper). Mix well.
2. In another bowl, whip your cheese until it's smooth and stir it into the sardine mixture. Mix until you have the desired consistency -" I like it coarsely mixed, but some may prefer a smoother texture. Taste and adjust seasoning, adding more lemon juice, salt, pepper or some olive oil if you feel it's missing. Transfer into a bowl or jar. It's ready!
3. Alternative preparation: Add a teaspoon of Dijon mustard instead of piment d'Espelette or cayenne pepper. This recipe also works with canned tuna, mackerel and salmon.rnrnIt can be kept in the refrigerator for 2 or 3 days .

sardines packed, chives, fennel, shallot, lemon, salt, piment, between

Taken from food52.com/recipes/21791-sardine-rillette (may not work)