Sardine Sandwich with Horseradish Cream & Pickled Red Onion

Ingredients

• 1 teaspoon peppercorns black
• 2 slice pumpernickle bread toasted
• 4 ounce sardines canned packed in oil, drained plus 2 tsp reserved oil
• 1 tablespoon horseradish prepared
• 1 pinch kosher salt and pepper black
• 0.5 teaspoon juice of lemon fresh
• 2 leaves lettuce red
• 2 tablespoon mayonnaise 
• 0.3 cup rice-wine vinegar 
• 1 teaspoon sugar 

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Bring vinegar, sugar, and peppercorns to a boil in a small saucepan.
2. Add onions and remove from heat; let sit for 30 minutes, then chill. In a small bowl, whisk together mayonnaise, horseradish, and lemon juice; spread mixture over each slice of bread, and top each with 1 lettuce leaf. Divide sardines evenly between sandwiches, and top with pepper and pickled onions.
3. Drizzle with reserved oil, and season with salt and pepper.