Ingredients
- 2 cans of sardines in olive oil
- 3 eggs
- 2 lemons
- 4 tbsp d'huile d'olive
- ½ bunch of chives
- Country bread to serve
Preparation
- Harden the eggs in boiling water for 10 minutes, cool, and then pop them.
- Squeeze the lemons, chop the chives
- Drain the sardines, mash them with a fork in a soup plate, with the hard-boiled eggs. Mix well.
- Add lemon juice, olive oil and chives.
- Mix well once again to obtain a homogeneous texture and set aside in a cool place.
- Serve with country bread, lightly toasted if you wish.
Notes
Recipe adapted from the book "Running food"by Nicolas Aubineau, Ed Mango
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