|Canned sardines||3 3⁄4 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Stuffed olives||1 Tablespoon, chopped|
|Sweet gherkins||1 Tablespoon, chopped|
|Onion||1 Teaspoon, minced|
|White bread slice||6|
|Radish slices||1 Cup (16 tbs)|
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