Sardine Spread (Cream Cheese)

This delicious sardine spread is a hit in the Czech Republic. You can make it in a flash. All you need besides sardines is cream cheese, finely chopped onion and a little lemon juice for an extra zingy flavour to make the appetizer.

3¾ oz sardines, in vegetable oil
2½ oz cream cheese, at room temperature
2 tsp. lemon juice, freshly squeezed
½ medium onion, peeled and chopped
sea salt

Take the cream cheese out of the refrigerator about half an hour ahead of time to allow it to come to room temperature. Open the sardines, partially drain the oil and save it for later.

Put the sardines, cream cheese and chopped onion in a bowl. Drizzle with fresh lemon juice; watch out for the pits. Mash with a fork until everything comes together. If you want a smoother, less thick spread, add a little more of the oil you skimmed off the sardines earlier.

Season with salt to taste, and stir once more.

Makes 3 servings.

Cook's Notes:

• The basic recipe makes about 1 smaller cup of fish spread. If you need a larger quantity, simply multiply the number of ingredients.
• Smear the sardine dip on slices of white or rye bread. Garnish the sardine spread with sweet & sour pickled cucumber. The taste of cucumbers complements this spread fantastically.
• Place the spread in an airtight container or a bowl covered with cling film. This will prevent the dip from drying out on the surface. Store the sardine spread in the fridge and use it within three days.
• The spread has a coarser, more rustic texture thanks to the chopped onions. If you prefer a smoother spread, blend it with an immersion blender.
• If the sardines have prominent bones, you can remove them. Otherwise, the fish are heat-preserved so that the bones are soft and can be mashed in the spread without feeling them.
• Sardine spread pairs well with fresh bread as a filling for your sandwich. It’s also great as a dip for crackers or breadsticks.