|Bread topped with sardine spread and cucumbers|
1 can (100 g) sardines in oil, crushed the drained sardines with a fork
1 tablespoon hot coarse mustard
1 pinch sea salt
1 pinch pepper (freshly ground)
a few drops Worcester sauce
1 tablespoon creme legere (fat reduced creme fraiche)
Just stir together
1/2 red onion, diced into very small cubes
1 pinch sugar
1 teaspoon mild vinegar
1 smaller pickled cucumber (pickled in salt brine fermented with lact. bacilli), diced into small cubes
Just stir together and mix with the first mixture.
Put some of the spread on a slice of healthy whole grain bread.
Sprinkle 1 pinch sweet Paprika (mild chili powder) for garnish - nice with some more pickled cucumbers aside.
Stored the leftover spread (2/3) in the fridge for tomorrow. (update - there is nothing left, husband finished it)