Sardines on Toast

sardines on toastToday’s recipe isn’t going to win any beauty contests. (Nice try, parsley sprig.) And on paper, “sardines on toast” sounds sort of Dickensian and sad, some little soot-covered street urchin’s attempt at a proper meal. I promise you, though, it’s perfectly delicious, satisfying, and healthful. Best of all, it’s absolutely aces in the quick-and-easy category, for those nights when you’re home late from work, your fridge is empty and you can’t possibly wait the half hour or forty-five minutes it takes for a delivery guy to show up. When you can’t wait five minutes, ’cause Lady needs to eat.

Protocol for that dire scenario: first, toast a slice of bread from last night’s dinner. Root around in your pantry for a tin of sardines. (It’s under the anchovies.) Mash up the sardines with a bit of the olive oil they’re packed in, a few splashes of red wine vinegar, some shallots, some salt and pepper. Put the sardine mash on top of the toast. Open a cold beer. Eat.

Now, if the idea of tinned sardines give you the “icks”,  just try it. You can buy the type that’s de-boned and headless (though the whole little fish is perfectly edible, bones and all), and if you’ve ever enjoyed a tuna salad sandwich, you might find this even tastier. Also, sardines are sustainable (good for the oceans), and packed with omega-3s, vitamin D and more calcium than milk (good for you). Now eat already!

Sardines on Toast
serves one

  • 1 slice toasted bread (preferably sturdy country-style)
  • one 3.75 oz tin of sardines (preferably headless and boneless, packed in olive oil)
  • olive oil, if needed
  • 1 small shallot, thinly sliced
  • 1 1/2 tsp red wine vinegar
  • 1 1/2 tsp fresh parsley, chopped (or a scant 1/2 tsp dried)
  • 1/4 tsp dried dill (optional)
  • 1 1/2 tsp capers, drained & mashed (optional)
  • salt and pepper to taste

Drain the sardines of all but 1 generous Tbsp of the olive oil (add a little more if you’re short). In a small bowl, add the vinegar, shallots and capers. Mix with a fork to combine. Add the sardines, parsley and dill and season with a bit of salt and pepper. Mash lightly with a fork. Have a little taste and tweak the seasonings to your preference. Top the toast with the sardine mash. Eat.

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About scarpettakate

Scarpetta Dolcetto celebrates simple, seasonal, scratch home cookery.
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3 Responses to Sardines on Toast

  1. Matt says:

    Yum. This delightfully simple meal reminds me of my favorite quick pantry-friendly option: Beans & Eggs!

  2. Dacia says:

    I have to get over my aversion to sardines. I have never had them and I know they are really good for you. Someday soon I will try this out and I am sure I will report back that I loved it.

  3. Marion says:

    Best sardine mixture for toast. Thank you.

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