|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|
|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.