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.