Be sure the lemons are at room temperature. Roll the lemon around on the table to soften the flesh. Cut top off and gently scoop out the flesh with a small teaspoon. Take care not to include any of the white pith in the filling as this would make it bitter. An alternative to sardines would be a small can of tuna fish. If cucumber spread is difficult to obtain, finely chop peeled cucumber and mix with a little mayonnaise.
ingredients
serves 4
1 can (4 1/2 ounce) sardines or other oily fish
1/4 cup softened butter
4 lemons
6 teaspoons cucumber spread
freshly ground black pepper
1 egg white
method
1. Drain oil from sardines. Put them in a bowl with butter and mash together till well blended.
2. Remove top quarter of each lemon and carefully remove flesh and juice, keeping skins whole. Add flesh only to sardines and keep juice in a separate bowl.
3. Add cucumber spread to fish, then season to taste with pepper and lemon juice.
4. Whisk egg white till stiff and fold through sardine mixture.
5. Pile in lemon skins and chill.
12 users have helped to rate this recipe.
