These tasty little fish, which come in small
tins ready to use, can help any hostess make an appetizer course in
no time. At less formal gatherings, the opened tin may be placed
directly on a small dish surrounded with leaves of curly lettuce and
If you prefer to remove them from the tin, do so very
carefully so that the sardines remain intact. For an interesting
effect, place sardines on small round dish in a circle with their
tails meeting at center. Place a radish rose center and surround
circle with lemon wedges.
Another way is to form 2 semicircles or
fans, garnishing one of them with chopped hard-cooked egg whites and
the other with chopped hard-cooked egg yolks. Instead of eggs, each
sardine may be topped with a thin strip of red mild pickled pepper.
Sardines may also be lined end to end round the rim of a cold-fish
platter, with small radish roses separating 1 fish from the next.
The sardines may be decorated with a strip or squiggle of gelled
mayonnaise from a decorator tube.