Sardines on Toast

Method

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1. Drain the sardines, keeping 1 tablespoon of the oil, and lift out the backbones if you prefer — they are edible and soft, so this is a matter of taste.

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2. Brush the sourdough with the olive oil and toast it in a hot dry pan or under a grill for 2 to 3 minutes a side, until well charred at the edges.

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3. Rub the cut face of the garlic clove firmly over each hot slice. The rough surface does the grating for you.

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4. Mash the sardines roughly in a bowl with the reserved tin oil, the lemon juice, zest and chilli flakes. Leave it chunky.

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5. Fold in the capers, most of the parsley and the red onion.

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6. Pile onto the toast, season with the pepper and flaky salt, and scatter with the remaining parsley.

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7. Eat immediately, while the toast is still hot and crisp underneath.

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Chef’s Tips

• Rub the garlic on hot toast, not warm. Cold bread does not take it.
• Keep the tin oil. It is where a good deal of the flavour has gone.
• Sardines in olive oil rather than tomato sauce or brine.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A cold beer
• A sharp green salad
• A glass of fino sherry

Storage & Reheating

Make and eat. The sardine mixture keeps a day refrigerated but the toast will not wait five minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.