To pull this together, focus on quality. Because this dish relies on so few ingredients, each one needs to hold its own weight.

• 2 cans (approx. 8oz) wild-caught sardines in olive oil: Always choose them in oil, not water. The oil carries the flavor and is packed with the healthy fats we want.
• 1 cup ground flaxseed meal: This is the foundation of our crisp, offering a rich source of plant-based omega-3s.
• 1/2 cup warm water: This helps bind the flax meal into a dough.
• 1 tsp dried rosemary: The resinous, piney aroma of rosemary cuts through the richness of the fish perfectly.
• 4 cups mixed organic baby greens: Look for a mix that includes arugula or spicy mustard greens to provide a peppery bite.
• 1 tbsp cold-pressed extra virgin olive oil: For that final drizzle that brings everything together.
• Juice of half a lemon: Acid is the secret to brightness. It cuts through the fat of the sardines.
• Sea salt & cracked black pepper: Season to your preference, but don't be shy with the pepper.

1. The Crisp: Preheat your oven to 350°F. In a small bowl, whisk together your flax meal, a pinch of salt, and the rosemary. Pour in the warm water and stir until it forms a thick, sticky dough. Let it rest for five minutes so the flax can hydrate.

2. Roll and Bake: Place the dough between two sheets of parchment paper. Roll it out as thin as you possibly can; the thinner the dough, the crunchier the result. Remove the top layer of paper, score the dough into squares, and slide it onto a baking sheet. Bake for about 20 minutes. You’ll smell the rosemary as it toasts—keep an eye on the edges, as they brown quickly.

3. The Sardines: While the crackers cool, open your cans. Drain the oil carefully into a small jar—don't toss it! You can use that for a salad dressing later. If you want that extra "Stewart's Secret" touch, place the sardines skin-side down in a hot cast-iron skillet for 30 seconds. You’ll hear a gentle sizzle, and the skin will take on a lovely, smoky char.

4. Assembly: In a large mixing bowl, toss your greens with the lemon juice, a splash of the reserved sardine oil, salt, and pepper. Heap the greens onto your flax crisps and crown each one with a piece of sardine.

These flax crackers are perfect for batch cooking. Once completely cooled, store them in an airtight container at room temperature for up to five days. If they lose their crispness, simply pop them back into a 300°F oven for three to four minutes to revive them.

The sardines, however, should be kept in the fridge once the tin is opened. I prefer to use them within 24 hours of opening to maintain the freshest flavor. Never freeze the canned fish once opened—it will alter the texture significantly.