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Sardine Cartwheel

Canadian.Recipes's picture
Sardine Cartwheel has finger licking taste. The Herbed Mayonnaise with grated lemon peel gives the Herbed Mayonnaise a two dimensional taste. Must catch it.
  Pumpernickel bread slice/Rye bread slice 1 (Cut From A Round Loaf, Each Slice About 8 Inch In Diameter And 1/4 Inch Thick)
  Herbed mayonnaise 4 Tablespoon
  Chilled hard cooked egg 1
  Grated lemon peel 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Norwegian sardines 11 Ounce (1 To 3 Cans 3 3/4 Ounce Each)

For a perfect round, invert an 8-inch bowl over bread slice and cut with pointed knife around edge to remove crust.
Spread bread generously with Herbed Mayonnaise.
Separate yolk from white of egg; finely chop white and sprinkle over mayonnaise.
Sieve yolk; toss with lemon peel and salt; sprinkle lightly over white, reserving about 1 teaspoon for garnish.
Arrange sardines spoke-fashion over egg with large ends of sardines placed about 1/2 inch from outer edge of bread and tails toward the center.
Turn sardines once, so a little egg yolk will adhere.
Spoon reserved egg yolk in center.
Break wooden picks into various lengths; thread 1, 2, or 3 cocktail onions onto each pick, depending upon length of pick.
Insert picks into center of canape in a cluster.
Arrange watercress leaves around outer edge of sardines on canape to make a 1/2-inch border.
Using a broad spatula or turner, transfer cart wheel to serving plate.
Squeeze a few drops of lemon juice over each sardine.

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Sardine Cartwheel Recipe