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If you are unfamiliar with the French term "rillette", it is basically a pâté, often made with pork that has been cooked slowly in fat and shredded. One of the things I love about these sardine rillettes is that the thinly sliced green onions sort of mimic the texture of pulled pork. They easily spread over crackers, my favorite way to eat them.
Two 3 3/4 ounce cans of sardines, packed in olive oil, drained
2 1/2 ounces of Neufchâtel cheese or cream cheese
1/4 cup minced shallots (or minced red onions that have soaked in lemon juice for a few minutes)
1-2 scallions (green onions), white and light green parts only (about 3 inches from root), halved lengthwise and thinly sliced lengthwise
1/4 cup lime juice or lemon juice, or to taste
2-3 Tbsp minced fresh herbs such as chives, parsley, or dill
Pinch of cayenne
Salt and freshly ground black pepper to taste
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 DAPHNE
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