Red pointed peppers with sardine cream

Name: Red pointed peppers with sardine cream
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 can(s) (125 g each) Sardines in oil, boneless; 1 Shallot; 100 g Double cream cream cheese; 1 TABLESPOON Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 glass (314 g ml) Piquillo peppers (small Spanish pickled peppers from the delicatessen); 4 Stem(s) Basil; 3 TABLESPOONS Olive oil

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 can(s) (125 g each) Sardines in oil, boneless
1 Shallot
100 g Double cream cream cheese
1 TABLESPOON Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 glass (314 g ml) Piquillo peppers (small Spanish pickled peppers from the delicatessen)
4 Stem(s) Basil
3 TABLESPOONS Olive oil

Directions

1
Drain the sardines, place them in a bowl and mash them with a fork. Peel and finely dice the shallot. Mix with cream cheese, sardines and lemon juice. Season with salt and pepper
2
Carefully drain the peppers, spread on kitchen paper, dab dry and fill with the sardine mixture. Wash the basil, shake dry. Pluck the leaves from the stalks, except for a little to garnish, and cut finely
3
Arrange the peppers on a plate, drizzle with olive oil. Sprinkle with chopped basil and garnish with leaves. Serve with e.g. roasted bread