1-2 cans Riga Gold Brisling sardines in oil with chilli pepper
8 celery stalks
8 oz light or reduced-fat cream cheese, room temperature
1/2 cup sweet red bell pepper, diced
Dash Worcestershire sauce
In a small mixing bowl, combine cream cheese, bell pepper, Worcestershire sauce
Add enough of the reserved sardine oil to get the mixture to a spreadable consistency.
Stuff celery stalks with the mixture, slice each stalk into sections, top with the sardine.