Grilled sardines with paprika mayo

Method

1. For the mayonnaise: whisk the egg yolks, lemon juice and salt and freshly ground black pepper together in a bowl until smooth and creamy.

2. Add about two teaspoons of the oil and whisk vigorously to incorporate. Continue to add the oil slowly in a thin stream, whisking continuously, until all of the oil has been incorporated and the mixture has emulsified. Stir in the paprika and herbs, to taste. Set aside.

3. For the pickled vegetables: combine the water, white wine vinegar, white wine and sugar in a bowl, stirring until the sugar has dissolved. Add the thinly sliced shallots and vegetables and mix well. Set aside to marinate until needed.

4. For the sardines: Preheat the oven to 200C and a griddle pan to very hot.

5. Season the sardines with salt and freshly ground black pepper and rub all over with the olive oil. Place the sardines on the griddle for 1-2 minutes on both sides, or until coloured all over. Transfer to a rack in the oven and cook for a further 4-5 minutes, or until cooked through.

6. To serve, place two sardines on each serving plate. Drain the pickled vegetables and spoon onto the plates next to the sardines. Finish with a dollop of smoked paprika mayonnaise alongside.