Yield: 30 hors d’oevres.
Preparation time is 25 minutes, 30 minutes marinating, cooking time 10 minutes
Ingredients
- 30 butterflied Pacific sardines, with out heads
- 2 tablespoons olive oil – (30ml)
- 2 tablespoons vegetable oil – (30ml)
- 2 tablespoons lemon juice – (30ml)
- pinch of fresh lemon zest
- 3 cloves garlic, minced
- 2 teaspoons fresh oregano leafs – (10ml)
- 2 teaspoons fresh flat leaf parsley, chopped (10ml)
- 1 Lebanese cucumber
- ¼ teaspoon sugar (1.25ml)
- ¼ teaspoon of salt (1.25ml)
Directions
- Place thirty toothpicks in water to soak.
- Combine olive oil, vegetable oil, lemon juice and lemon zest in a bowl. Add minced garlic, fresh oregano leafs and parsley. Layer the butterflied sardines in a ceramic dish and pour marinade over sardines. Cover with plastic and marinade in the fridge for 30 minutes.
- Using a wide vegetable peeler, peel 15 lengthwise strips of cucumber. Avoid peeling off any cucumber with seeds. Cut cucumber the long slices in half.
- Lay cucumber stripes around the edge of a colander and sprinkle with sugar and salt, place over a bowl and let drain for 15 minutes.
- When the juices have drained from cucumber, wash and pat them dry. Place the cucumber slices on the flesh side of a sardine and roll it up like a pinwheel. Secure with a toothpick from the soaking water.
- Grill the sardine rolls on to hot barbecue for 5 minutes or until they are cooked through.
- Enjoy!