Location: My tiny kitchen

Among different types of canned fish, canned sardine has always been my favourite. Although its popularity falls far behind that of canned salmon or tuna, I managed to make good use of it in many different ways. When I have a strong craving for it, I would eat it whole with baked beans in tomato sauce and a fried egg. Feeling creative one day, I turned it into a creamy sauce for spaghetti.

This opened sandwich is another sardine recipe that I thought of. The cucumber gives this sandwich a refreshing touch.

This recipe makes 3 sandwiches.

Ingredients:
- 1 canned sardines in oil (contain 3 or 4 whole sardines), preferably use the ones from Portugal or Spain
- 1 baby cucumber
- 1 clove of garlic, minced
- coarse grain mustard (I used Maille’s)
- 1/2 tsp of chopped dill
- 1/2 tsp of chopped tarragon
- 1/4 of a lemon
- 3 slices of baguette

1. Put the sardines into a large bowl. Drizzle 2 tbsp of oil from the can.
2. Put 1 tsp of mustard, freshly ground pepper, dill, tarragon, garlic and lemon juice into the sardines. Using a fork, mash the sardines with all ingredients.
3. Optional: Using a non stick pan, gently toast the baguette slices over medium low heat until both sides are golden brown.
4. Cut the cucumber into very thin slices.
5. Place the sardines onto each baguette. Make sure the edge is well-covered.
6. Place as many slices of cucumber as you want on each baguette.
7. Sprinkle freshly ground pepper on the baguettes.