Spicy Sardine Puff Filling

• 1 (5 1/2 ounce) can sardines in tomato sauce
• 1/4 teaspoon sugar
• 1 pinch of salt
• 1 tablespoon ketchup
• 1 teaspoon fresh lime juice
• 1 tablespoon canola oil
• 1 shallot, chopped (1/4 cup)
• 1 medium-hot chile, such as cayenne, Fresno, Holland, or jalapeno, halved lengthwise and thinly sliced
• 1 hard-cooked egg, coarsely chopped

1. Remove the sardines from the can and reserve the liquid.
2. Use a fork to split open each sardine and lift off the spine bones.
3. Set the flesh aside (there should be about 1/3 cup) and discard the bones.
4. In a small bowl, mix 1 tablespoon of the canning liquid (stir it up before measuring) with the sugar, salt, ketchup, and lime juice.
5. Set this seasoning sauce aside.
6. Heat the oil in a medium skillet over medium heat.
7. Add the shallot and chile and cook, stirring occasionally, for about 3 minutes, or until soft and fragrant.
8. Add the seasoning sauce, and cook, stirring frequently, for about 2 minutes, or until the mixture has reduced and thickened.
9. Add the sardines, stirring gently to break up the flesh into large flakes.
10. Transfer to a bowl and stir in the egg.
11. Cool completely before using.
12. The filling can be prepared up to 2 days in advance, covered, and refrigerated.
13. Return it to room temperature before using.

sardines in tomato sauce, sugar, salt, ketchup, lime juice, canola oil, shallot, cayenne, egg

Taken from www.epicurious.com/recipes/food/views/spicy-sardine-puff-filling-379782 (may not work)