Egg and Sardine Salad

Ingredients

 * Round lettuce - 1,
 * Sardines in olive oil - 1 x 120g (4 oz) can,
 * eggs - 2 large hard boiled,
 * celery - 1 large stick,
 * Soured cream - 150 ml (5 fl oz),
 * milk - 1 tbsp,
 * lemon juice or vinegar - 1 tbsp,
 * icing sugar - *1 tsp, or caster sugar,
 * chives - 3 tbsp, snipped,
 * salt - * teaspoon,
 * pepper - dash,
 * paprika to garnish,
 * lemon wedges - 4, to garnish.

Directions

 * 1) Wash the lettuce and shake the leaves dry. Tear into bite-sized pieces and use to cover 4 individual plates.
 * 2) Skin and bone the sardines. Chop the eggs finely.
 * 3) Wash the celery and slice thinly.
 * 4) Put the sardines in a bowl and mash finely with the eggs. Add the celery.
 * 5) Beat the soured cream well together with milk and lemon juice or vinegar.
 * 6) Stir in Sugar. Add the chives. Season to taste with salt and pepper.
 * 7) If a thinner dressing is preferred, add a little extra milk.
 * 8) Leave in the fridge for 15 minutes before using.
 * 9) Blend the dressing into the sardine mixture.
 * 10) Pile equal amounts over the lettuce.
 * 11) Sprinkle lightly with paprika and top each with a lemon wedge.