Sarde a Beccaficcu from Mediterranean Seafood by Alan Davidson

Ingredients

• 40 g (1½ oz) pine-nut kernels all finely chopped
• 2 or 3 shallots chopped salt and pepper
• 2 cloves garlic chopped parsley
• 1 tbs olive oil
• 60 g (2 oz) capers all finely chopped
• 40 g (1½ oz) sultanas all finely chopped
• 100 g (3½ oz) soft breadcrumbs
• 1 tsp lemon juice
• 60 g (2 oz) black olives, preferably of Gaeta) all finely chopped