Remove the back bones and tails from the sardines and discard. Chop the hard-boiled eggs. In a mixing bowl, stir together the sardines, anchovies, eggs, crÅme fraöche and Tabasco sauce. Place in a pretty bowl and refrigerate until ready to serve.
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1/2 lb canned sardines, drained
1/4 lb canned anchovies, drained
2 eggs, hard-boiled
1/2 cup crÅme fraöche
3-4 drops Tabasco sauce
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mn
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10
mn
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Serve with toast and lime wedges. This salad will keep for 1 week, refrigerated.
