FILLED LEMONS

Name: FILLED LEMONS
Ingredients: 6 units Lemons; 1 box Boneless sardines; 6 units Anchovies; 2 units Green bell peppers; to taste Lemon juice (Quantity estimated (not specified in original recipe)); 6 units Pimentos; to taste Horseradish (Quantity estimated (not specified in original recipe)); to taste Watercress (Quantity estimated (not specified in original recipe))

This unique recipe transforms lemons into elegant, savory appetizers filled with sardines, anchovies, and green peppers. The bright acidity of the lemon complements the rich, salty flavors of the seafood, creating a refreshing and satisfying bite. Served on a doily with horseradish and watercress, these filled lemons are perfect for a sophisticated gathering.

Ingredients

6 units Lemons
1 box Boneless sardines
6 units Anchovies
2 units Green bell peppers
to taste Lemon juice (Quantity estimated (not specified in original recipe))
6 units Pimentos
to taste Horseradish (Quantity estimated (not specified in original recipe))
to taste Watercress (Quantity estimated (not specified in original recipe))

Instructions

1Select good-sized lemons. Cut off the tip of each lemon so it can stand upright. Cut off the top of each lemon to create a cover. Scoop out all the lemon pulp and reserve in a bowl. Place the lemon shells in a bowl of cold water.
2Finely chop the boneless sardines, anchovies, and green peppers. In a bowl, combine the chopped ingredients. Moisten with lemon juice until the mixture is well combined.
3Wipe the lemon shells dry. Fill each shell with the sardine mixture. Insert a pimento on top of each filled lemon. Replace the lemon cover. Serve the filled lemons on a doily, garnished with horseradish and watercress.