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Portuguese pilchard dish

Recipe from: 3/23/1989 12:00:00 AM
Ingredients 9
Servings 6


  • 8
    eggs, hard-boiled
  • 410
    pilchards in tomato sauce
  • 50
    parsley, chopped
  • 15
    lemon juice
  • 15
  • mixed herbs
  • salt and pepper
  • 4
    large tomatoes
  • 80
    Cheddar cheese, finely grated


Cut the hard-boiled eggs in half.
Remove the yolks and mash them. Add the pilchards and mix with a fork to form a paste.
Add the lemon juice, parsley and mayonnaise and season to taste with mixed herbs, salt and pepper.
Spoon the mixture into the egg white halves.
Slice the tomatoes fairly thickly and place on a baking tray. Place half an egg on top of each tomato slice and sprinkle the cheese on top.
Grill until the cheese has melted. Serve immediately with bread rolls and a crisp green salad.

Read more on: fish/seafood  |  grill

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