Begin by emptying the olive oil from one can of sardines into a large mixing bowl and gently break apart the sardines.

Zest half a lemon directly into the bowl and squeeze the juice from the same lemon over the sardines.

Whisk together the lemon zest and juice, Dijon mustard, salt, and black pepper until smooth.

Chop green onions and fresh dill, then fold them into the dressing mixture, adding capers if using.

Break the sardine fillets into bite-sized pieces and fold them into the dressing mixture.

Spread the sardine salad over artisan bread or use it as a filling for a sandwich and let it rest for a few minutes.