Elevate your toast game with this Sardine Garden Toast featuring fried sourdough, creamy crème fraîche, sardines, and a medley of fresh herbs like dill and chives. Perfectly seasoned with lemon, olive oil, and Aleppo pepper for a burst of flavor in every bite.
Fishwife Sardines
Elevate your toast game with this Sardine Garden Toast featuring fried sourdough, creamy crème fraîche, sardines, and a medley of fresh herbs like dill and chives. Perfectly seasoned with lemon, olive oil, and Aleppo pepper for a burst of flavor in every bite.
Fishwife Sardines
- • 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
- 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.
Fishwife Sardines
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