i'm figuring i ought make a dip or a component for bread, toasted, pumpernickle/rye curls, or garlic-bagel chips.
i've got olive oil-packed sardines.
i'm gonna, as of yet, clean/flake them post-draining (& reserving a smidgen of) the olive oil they're packed in.
then i was figuring on dicing onion, whisking in some reserved olive oil, pepper, salt, old bay, worchestershire, Frank's, mustard, dillweed or parsley, a dab of citrus, etcetera. capers, minced.
cooked egg, diced, folded into that, or sliced & as for a garnish.
blending in sour creme.
tweaking of this appreciated!
i've got olive oil-packed sardines.
i'm gonna, as of yet, clean/flake them post-draining (& reserving a smidgen of) the olive oil they're packed in.
then i was figuring on dicing onion, whisking in some reserved olive oil, pepper, salt, old bay, worchestershire, Frank's, mustard, dillweed or parsley, a dab of citrus, etcetera. capers, minced.
cooked egg, diced, folded into that, or sliced & as for a garnish.
blending in sour creme.
tweaking of this appreciated!