Preparation |
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20 min. |
1 | Use a fork to mix 100 g cream cheese with a few finely chopped chives. | |
2 | Add 50 g sardines in oil and 1 tablespoon lemon juice... | |
3 | ...and mix thoroughly. Add salt if necessary (this will depend on your cheese) and pepper, then check the seasoning. | |
4 | Rinse 1 red Belgian endive, cut off and separate all the leaves. | |
5 | Fill each leaf with the filling mixture (it's not essential, but a forcing bag is ideal for this). | |
6 | Top each one with a sliver of red mixed pickle. That's all there is to it. Keep refrigerated if you'll be serving them later. |