Recipe: 2 cans sardines in oil (125 g each) 3 eggs 2 cloves garlic chopped 1 lemon peeled and chopped ½ cup butter 2 tbls mustard 1/8 tsp black pepper 1 tbls chopped parsley
Drain oil from sardines (you will not use it). Cook eggs in water and chop them. Cut lemon into 4 wedges. With a sharp knife peel the wedges and cut lemon in smaller pieces. Put all ingredients in a food processor and mix until smooth. Add parsley at the very end. Cool in refrigerator and garnish with a fresh lemon thyme.