Married Sardines

• 4 pounds fresh sardines

Cut the heads off the sardines, cut open along the belly, remove the innards, and remove the bones by pressing along the backbone to open each fish like a book, snapping off the bone just at the tail. Rinse and dry the fish.

To make the filling, cook the potatoes in salted water until tender, about 15 minutes. Drain and put through a ricer or mash. Mix in all the remaining ingredients.<