I did make a few modifications. Didn't use the oil from the sardines. Just poured that out because the oil clinging to the fish seemed ample to me.
I used a small squeeze of lemon juice (partly for flavor, partly for liquid volume to replace the oil) instead of zest.
And I swapped out the parsley for cilantro, then used a sprinkle of red pepper versus black pepper. Both subs because I'm eh on the originals.
Again, it was terrific! The bread, despite being toasted, did soggy fast, so don't put it together until you are absolutely ready to eat! Or, and I'll probably do this more often, mix the sardine stuff and the avocado, then eat it on crackers.
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