ingredients
serves 4
100 g (4 oz) sardines in oil, drained
2 large eggs, hard-boiled and chopped
2 tablespoons snipped chives or finely chopped spring onion tops
freshly ground black pepper
75 g (3 oz) margarine or butter, softened
grated zest of 1 lemon
1 tablespoon lemon juice
generous pinch of sweet paprika
8 thin slices bread, crusts removed
method
1. Mash the sardines until smooth, then mix in the chopped eggs, chives and plenty of pepper.
2. Using a wooden spoon, beat the margarine in a separate bowl until light and creamy, then beat in the lemon zest, lemon juice and paprika.
3. Spread the bread slices on 1 side with the lemon-flavoured margarine. Turn 4 of the slices over, and spread evenly with the sardine mixture. Top with the remaining 4 slices of bread, margarine side facing upwards.
4. Set a large frying-pan over fairly high heat and leave it for about 30 seconds to heat through. Put the sardine sandwiches into the pan and press them down gently with a fish slice.
5. Fry the sandwiches for about 3 minutes until golden brown, then carefully turn them over, using a fish slice, and cook for a further 3 minutes until golden brown. Serve at once.
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