Tapas – Grilled Sardines with Cucumber

Sardine Tapas

Place half of the sardine fillets end to end in a glass or ceramic bowl. Mix the oils with the juice of one lemon, the garlic and the oregano leaves to make a marinade. Pour half of the marinade over the sardines. Layer the remaining sardine fillets on top and baste with the rest of the marinade. Cover with cling film and marinate in the refrigerator for 30 minutes.

Tip For each sardine, you need one cucumber strip that is the same length as the sardine.

Meanwhile, slice the cucumber lengthwise into strips with a peeler (a variation of the potato peeler) – meanwhile, until you get to the seeds.

Spread the cucumber strips evenly in a colander, season lightly with salt and little sugar and marinate for about 15 min. so that they have a little water. Then rinse the cucumbers well, rub them dry with kitchen paper and perhaps sprinkle them with a tiny bit of juice from a lemon. Put a strip of cucumber on the inside of each sardine, roll it up and stick it together with a small toothpick. Then grill the sardines in a grill pan with a little fat until cooked through.

This is how it comes to the table The grilled sardines are served warm. A sour cream is suitable as a dip, but so is a dip of finely chopped tomatoes with balsamic vinegar, olive oil and basil. If you like garlic, take the famous aioli cream.

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