Sardine Toast
It's a tinned fish moment with this garlic rubbed toast topped with spicy piri piri sardines, cultured butter, fennel, parsley and lemon.
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Tinned fish is having a moment. Since it has become a bit of a viral hit on social media #tinnedfishdinner, it’s all over the place. Before, I was able to get the usual canned tuna, anchovies, or standard sardines packed in oil, water, or yellow mustard. I will always have a place for canned sardines in mustard in my pantry; it was the only variety I would eat as a kid. But now, I can literally go to my corner store and pick up a can of tinned octopus or mussels, not to mention the variety of specialty sardines available at larger markets, like the Reading Terminal here in Philly, where these Matiz sardines are from; they were a Christmas present from my husband. He knows me well.
There are lots of other great sardines available, from classic centuries-old canneries in Portugal that produce sardines for brands like Nuri and Jose Gourmet (my favorite sardines at the moment) to newer, exciting takes on canned fish from brands like Fishwife or Scout. And then there’s the good old King Oscar, generally available in most grocery stores and totally delicious. So, pick one depending on your taste and what’s available. Any good can of sardines will work for this recipe. Just a note, I prefer a larger pilchard here versus a tiny little bristling sardine. I want a big split filet on my toast. But choose whatever you like, or try something new.
Ok, now onto the recipe…
Ingredients
1 slice sourdough bread toasted
1 clove garlic
2 tbsp cultured butter
1 can sardines I used Matiz spicy sardines with piri piri pepper
½ bulb Fennel thinly sliced
1 wedge lemon
Instructions
Toast bread.
While bread is still hot, rub with fresh garlic. Let cool for a minute or two while you slice up your fennel and open a can of sardines.
Arrange slices of butter on the toast, a layer of sardines and then the slices of fennel.
Top with some fresh parsley, a few fennel fronds and a squeeze of fresh lemon.
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