Appetizers Recipes - Rolled Sardines with Plum Paste Recipe

Ingredients

• 8 sardines, cleaned and filleted

• 5ml/1 tsp salt

• 4 umeboshi, about 30g/1 1/4oz total weight (choose the soft type)

• 5ml/1 tsp sake

• 5ml/1 tsp toasted sesame seeds

• 16 shiso leaves, cut in half lengthways

• 1 lime, thinly sliced, the centre hollowed out to make rings, to garnish

Serves 4-6

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Method:

1. Carefully cut the sardine fillets in half lengthways and place them side by side in a large, shallow container. Sprinkle with salt.

2. Remove the stones (pits) from the umeboshi and put the fruit in a small mixing bowl with the sake and toasted sesame seeds. Mash to form a smooth paste.

3. Wipe the sardine fillets with kitchen paper. With a butter Knife, spread some umeboshi paste thinly on to one of the sardine fillets, then press some shiso leaves on top.

4. Roll up the sardine starting from the tail and pierce with a wooden cocktail stick (toothpick). Repeat to make 16 rolled sardines.

5. Preheat the grill (broiler) to high. Lay a sheet of foil on a baking tray, and arrange the sardine rolls on this, spaced well apart. Grill (broil) for 4-6 minutes on each side, turning once.

6. Lay a few lime rings on four individual plates and arrange the rolled sardines alongside. Serve hot.

Cook's Tip: Sardines deteriorate very quickly and must be bought and eaten on the some day. Be careful when buying, the eyes and gills should not be too pink If the fish "melts" like cheese when grilled (broiled), throw it away.