Using filleted sardines sprinkle each fillet with crushed peppercorns, a little salt and then lay them flat onto a tray. Add cut chilli and shallots to the tray.
Cover with white wine vinegar, lemon, lime and wine.Leave in the fridge for 24 hours. Using a basic white bread mix make tiny surfboard pastry to fit the size of the sardines with bake until crisp.
Drain sardines well and place on pastry.
Serve with a lemon mayonnaise or dill cream.
Australian Southern Exporters, 128 half fillets per kilogram of filleted pickled sardines
Tony Ford, Boston Bay Wines