Première fournée de weston


Appetizer sandwiches made with sardines and light rye bread

For 8 sandwich halves


  • 2 cans of sardines
  • 2 scallions, chopped
  • 1 small red onion, finely chopped
  • Juice and zest of 2 organic lemons
  • Ground salt and pepper
  • 8 slices of toasted light rye bread
  • 8 pitted green olives (or lemon-stuffed olives)
  • 8 toothpicks or wooden food picks


  • Drain and squish the sardines with a fork.
  • Add all of the remaining ingredients, aside from the olives.
  • Split the mixture evenly among 4 slices of toasted rye bread.
  • Top each of those slices with another slice of toasted bread.
  • Cut the sandwiches in half.
  • Skewer one or two olives onto 8 food picks and stick one into each sandwich half.
  • Arrange on a pretty platter and serve as an appetizer with a glass of dry white wine.