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We use these all year long for an appetizer with cocktails. I learned this from Gabrielle Hamilton at Prune, where I enjoyed these more times than I can remember. Crack open the top of the sardines, leaving them in the tin. Put tin on a plate or platter. Add a dollop of Dijon next to the tin. Then next to that add a handful of cornichons. Finally add a heaping mound of Triscuits. Add a fork and knife to the lot. Done.
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