Sardine Rillettes with Cream Cheese and Capers

Drain sardines (200 g), keeping 1-2 spoonfuls of the oil or juices from the can. Remove any large pieces of skin or backbone; the small soft bones can stay because they mash in and add calcium.

Mash cream cheese (190 g) with a spatula until smooth. Mix in Dijon mustard (7 g), lemon zest (2 g), olive oil (14 g), and Greek yogurt (15 g) if you want a lighter texture.

Add the sardines and mash with a fork into fine flakes. Do not turn the mixture into a completely smooth puree: rillettes should keep a light fibrous texture.

Mix in lemon juice from lemon (35 g), capers (10 g), very finely chopped onion or shallot (20 g), dill (10 g), black pepper (0.5 g), smoked paprika (1 g), and table salt (0 g) to taste. Start with little or no salt because sardines and capers are already salty.

Check the texture: if the rillettes are too thick, add 1-2 teaspoons of reserved oil or yogurt; if too loose, mix in a little more cream cheese. Chill for 15-20 minutes if you want the flavor to settle.

Serve with cucumber, celery, lettuce leaves, eggs, or low-carb crispbread. For storage, smooth the surface, cover with a thin film of olive oil, and refrigerate for 3-4 days.