Ingredients:

2 small tins sardines in spring water
1 green onion, chopped
1/2 green capsicum
1/2 red capsicum
black pepper
salt
sherry vinegar or dry white wine
olive oil
sourdough, thinly sliced
Spanish smoked paprika

Methods:

Drain the sardines. Put chopped onion and capsicum into a glass bowl. Add black pepper, salt, sherry vinegar and olive oil. Stir. Lay drained sardines onto a plate and sprinkle over the marinade. Cover the plate with plastic and put in the fridge for about two hours to let the flavors meld. Grill slices of bread until crispy, then place the sardines with the marinade onto the bread. Drizzle leftover marinade on top. Sprinkle with paprika, add garnish and serve.