Preparation:
Drain the sardines. Put chopped onion and capsicum into a glass bowl. Add black pepper, salt, sherry vinegar and olive oil. Stir. Lay drained sardines onto a plate and sprinkle over the marinade. Cover the plate with plastic and put in the fridge for about two hours to let the flavours meld. Grill slices of bread until crispy, then place the sardines with the marinade onto the bread. Drizzle leftover marinade on top. Sprinkle with paprika, add garnish and serve. (Note: the Spanish smoked paprika is very strong, so use a very light sprinkle - far less than you would salt.) |
