Sardine Canapés
Sardines mashed to a paste with sieved hard-boiled yolk, sharpened with lemon and loosened with olive oil. Spread thickly on toast, it makes the simplest possible thing to hand round with drinks.
Ingredients
- tinned sardines — 120 g
- hard-boiled egg yolks — 3 pcs
- lemon juice — 1 tsp
- olive oil — 2 tbsp
- salt — 0.25 tsp
- cayenne pepper — 1 pinch
- bread — 6 slices
Instructions
- Lift the sardines out of the tin, strip off the skin and pull out the backbones.
- Mash them to a smooth paste with a fork.
- Press the hard-boiled yolks through a sieve and mix them in — use roughly equal volumes of yolk and fish.
- Season with the salt, cayenne and lemon juice, then work in the olive oil until spreadable.
- Toast the bread and cut each slice into fingers or rounds.
- Spread the paste thickly over the toast and serve at once.