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Sardine Canapes

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Ingredients
  Canned sardines 3 3⁄4 Ounce (1 Can)
  Butter 2 Tablespoon
  Flour 1 Tablespoon
  Milk 1⁄2 Cup (8 tbs)
  Mayonnaise 1⁄3 Cup (5.33 tbs)
  Vinegar 1⁄2 Teaspoon
  Stuffed olives 1 Tablespoon, chopped
  Sweet gherkins 1 Tablespoon, chopped
  Onion 1 Teaspoon, minced
  Capers 2 Teaspoon
  White bread slice 6
  Paprika To Taste
  Lemon slices 2
  Radish slices 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Drain the sardines and set aside.
Melt butter in top of double boiler over simmering water.
Blend in flour.
In a separate bowl, combine milk, mayonnaise and vinegar.
Add gradually to the butter and flour, stirring constantly until mixture is smooth.
Season to taste.
Continue to cook until mixture thickens.
Remove from heat and stir in olives, gherkins, onions and capers.
Toast bread lightly on one side, trim and cut into thirds.
Arrange a whole sardine on each toast strip and spoon hot sauce over the top.
Sprinkle with paprika.
Broil for 5 minutes, or until canapes are lightly browned.
Garnish with thin lemon slices topped with thin slices of radish

Recipe Summary

Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Grilling
Ingredient: 
Seafood

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