Ingredients:

1 thick slice sourdough bread, fried in olive oil

1 tin Fishwife Sardines

Sliced cucumber

Creme fraiche

Lemon and olive oil

A pinch of salt

Aleppo pepper

A variety of garden herbs, most importantly dill and finely chopped chives

Directions:

Assemble the toast! Schmear a thick layer of creme fraiche on the toasted bread. It’s important to let your toast cool for a few minutes after frying so that the creme fraiche doesn’t melt on contact.

Add a layer of thinly sliced cucumbers, and season with a pinch of salt.

Add the sardines, and gently crush them with a fork to cover the whole surface area of the toast.

Finish with tons of herbs. This toast would be delicious with any matter of herbs - parsley, fresh oregano, tarragon, cilantro, etc., though the stars of the show are definitely dill and chives.

Season with a generous squeeze of lemon, a touch of olive oil, and a pinch of aleppo pepper.