Cooking method.
Hard boil an egg and cool down. Peel and finely chop. Take sardines out of the can, drain off any excess oil and mash sardines with a fork.
Finely chop pickles.
Soften the unsalted butter to room temperature, place into a bowl and whip until the butter is light and creamy.
Add cream cheese, sardines, pickles and egg to the bowl with butter, season to taste with lemon juice, Dijon mustard and salt and mix everything well.
Eat right away or store in a jar in the fridge for up to 2-3 days.
Enjoy!
