Sardines On Toast Food

SARDINES ON TOAST

Steps:

• Toast the bread in the toaster.
• Butter the toast.
• Open the sardine tin and drain the oil or water from the can.
• Add sardines to the toast and mash a bit on the top.
• Garnish to preference with black pepper and/or a squirt of lemon juice.

SPANISH SARDINES ON TOAST

Steps:

• Heat the olive oil in a frying pan, then sizzle the garlic clove and red chilli. Add the lemon zest.
• Add the sardines and heat through for a few mins until warm.
• Toast the brown bread. Stir the parsley into the sardines, add a squeeze of lemon juice, then divide between the toast and serve.

SARDINES ON TOAST

Steps:

• Preheat oven to 400 degrees.
• Drizzle bread slices with olive oil. Place on a baking sheet and toast in oven until golden brown, about 10 minutes.
• Preheat broiler. Place scallions and pepper on a baking sheet and place under broiler; broil until tender and browned.
• Place radishes, shallots, and butter in a medium bowl; mix well using a fork; spread mixture on toasted bread. Using a fork, slightly break up sardines. Divide sardines evenly between toasts and top with broiled vegetables, sundried tomatoes, and dill. Serve.

SARDINES & TOMATOES ON TOAST

Steps:

• Rub each piece of toast with the garlic. In a small bowl, mix the sardines and their oil with the tomatoes and the watercress, then season. Sit half the mixture on each slice of toast, piled high. Scatter over the parsley and squeeze over the lemon, if you like.

SHERRIED SARDINE TOAST

Steps:

• Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir to combine and set aside for up to 1 hour.
• After 45 minutes, put a rack 3-inches from the broiler and heat the oven to the broiler setting on high. Brush each slice of bread on 1 side with the reserved oil. Put the bread, oil side up, onto a cooling rack set inside a half sheet pan and broil 2 to 3 minutes or until golden brown and crisp.
• Halve the avocado and remove the pit. Smash the flesh in each half with a fork.
• Spread the avocado evenly onto the toasted bread. Top evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley.
• Season lightly with sea salt and serve with lemon wedges.

SARDINES ON TOAST

Steps:

• Put the bread slices on a baking tray and cook one side under a grill (broiler) preheated to medium until golden brown.
• Arange the cherry tomatoes and sardines on the untoasted side of the bread slices and grill (broil) until the sardines are browned.
• Top the sardines with the rockets (arugula) and sprinkle with the lemon juice and season with creacked black pepper.

PORTUGUESE-STYLE SARDINES ON TOAST

Steps:

• Using your hands, remove the skin and bones from the sardines - simply hold the fish under a gently running tap and rub the skins off with your thumb.
• Gently open the fish and remove any bones. Flake the flesh and leave on one side
• Finely dice the red onion. Blanch the tomatoes in boiling water for about 30 seconds, before plunging them into cold water. Remove their skins and seeds and finely dice the flesh.
• Toss the tomatoes and onion with the lemon juice, olive oil, cumin seeds and parsley. Season with salt and pepper.
• To serve, rub the toasted bread with olive oil and garlic, and heap the sardines onto the bread. Scatter over the tomato mixture and garnish with the Feta cheese.