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Lemons Stuffed with Sardines
1 1/2 tb Butter
1 cn Sardines; reserve oil & cut up
1 sm Onion; chopped
1 1" strip green pepper; chopped
1 Rib celery; chopped
1/3 c Mayonnaise; divided
1 Hard-boiled egg; chopped
6 Sprigs parsley
Cut tops off lemons and scoop out well. See that lemons stand on
plate by cutting off bottom. Place butter and sardine oil in sauce
pan. Cook with onion and green pepper. When cool, add celery,
mayonnaise, cut up sardines and hard-boiled egg. Mix well and stuff
individual lemons. Place enough mayonnaise on top to round off lemon.
Place a sprig of parsley on top. Chill. Serve with melba toast.