Recipe Archives->Spanish->Sardines 01

Spanish Sardines

2 small tins sardines in spring water
1 green onion, chopped
1/2 green capsicum
1/2 red capsicum
black pepper
salt
sherry vinegar or dry white wine
olive oil
sourdough, thinly sliced
Spanish smoked paprika

Drain the sardines. Put chopped onion and capsicum into a glass
bowl. Add black pepper, salt, sherry vinegar and olive oil. Stir.
Lay drained sardines onto a plate and sprinkle over the marinade.
Cover the plate with plastic and put in the refrigerator for about
two hours to let the flavours meld. Grill slices of bread until
crispy, then place the sardines with the marinade onto the bread.
Drizzle leftover marinade on top. Sprinkle with paprika, add garnish
and serve.

Note: the Spanish smoked paprika is very strong, so use a very
light sprinkle - far less than you would salt.

Printable version: sardines01.txt.