ingredients
makes 30
30 butterflied sardines, without heads (see Note)
2 tablespoons olive oil
2 tablespoons vegetable oil
2 tablespoons lemon juice
2 cloves garlic, sliced
1 tablespoon fresh oregano leaves
1 Lebanese cucumber
1/4 teaspoon sugar
method
1. Place half the sardines in a single layer in a non-metallic dish. Combine the olive and vegetable oils, lemon juice, garlic and oregano leaves and pour half over the sardines. Top with the remaining sardines and pour over the rest of the oil mixture. Cover with plastic wrap and marinate for 30 minutes in the refrigerator.
2. Meanwhile, using a wide vegetable peeler, peel strips lengthways off the cucumber, making four even sides and avoiding peeling off any cucumber, with seeds. You should end up with about 15 slices of cucumber. Cut in half to make 30 strips the same length as the sardines.
3. Lay the cucumber strips flat around the sides and base of a colander and sprinkle with sugar and a little salt. Place over a bowl. Leave for 15 minutes to drain off any juices.
4. Preheat the grill. Wash the cucumber well and pat dry with paper towels. Place one strip of cucumber on the flesh side of each sardine and roll up like a pinwheel. Secure with toothpicks.
5. Place half the sardines under the grill and cook for 5 minutes, or until cooked through. Repeat with the remaining sardines. Serve warm, with tzatziki (see page 167) if desired.
NOTE: Butterflied sardines are sardines that have been gutted, deboned and opened out flat.
The sardines can be rolled in the cucumber a day ahead. Keep covered in the refrigerator.
