Canned sardines on toast with capers & red onion
Oily fish like tuna, mackerel and sardines are particularly delicious when canned. Canning seems to be something that we don't do much in this country yet in ports across Brittany and Northern Spain it is quite a craft, and the canned anchovies and tuna from those areas are even more expensive than the fresh catch. This recipe is just a simple combination of ingredients. But the sardine mayonnaise we make at the restaurants is what transforms the dish.
Serves 2
Ingredients
1 x 140g can sardines (I recommend Rockfish brand or Ortiz)
sardine mayonnaise
½ red onion, finely sliced
1 tablespoon capers, rinsed and drained
1 tablespoon finely chopped curly parsley
1 dill pickle, finely sliced
2 slices of sourdough bread
salt and white pepper
Method
To make the mayonnaise whisk together the egg yolk, dijon mustard and tomato paste. Drain the oil from the can of sardines and slowly drizzle it into the yolk mixture while whisking to build up a nice thick mayonnaise. Season and add a splash of Tabasco or other chilli sauce to taste.
Put the sardines in a bowl with the onion, capers, parsley and pickle. Gently break up the fish but leave nice chunks. Season. Toast the bread, then heap the sardine mixture on top. Serve the mayo on the side.
Method
To make the mayonnaise whisk together the egg yolk, dijon mustard and tomato paste. Drain the oil from the can of sardines and slowly drizzle it into the yolk mixture while whisking to build up a nice thick mayonnaise. Season and add a splash of Tabasco or other chilli sauce to taste.
Put the sardines in a bowl with the onion, capers, parsley and pickle. Gently break up the fish but leave nice chunks. Season. Toast the bread, then heap the sardine mixture on top. Serve the mayo on the side.
Oily fish like tuna, mackerel and sardines are particularly delicious when canned. Canning seems to be something that we don't do much in this country yet in ports across Brittany and Northern Spain it is quite a craft, and the canned anchovies and tuna from those areas are even more expensive than the fresh catch. This recipe is just a simple combination of ingredients. But the sardine mayonnaise we make at the restaurants is what transforms the dish.
Serves 2
Ingredients
1 x 140g can sardines (I recommend Rockfish brand or Ortiz)
sardine mayonnaise
½ red onion, finely sliced
1 tablespoon capers, rinsed and drained
1 tablespoon finely chopped curly parsley
1 dill pickle, finely sliced
2 slices of sourdough bread
salt and white pepper
Method
To make the mayonnaise whisk together the egg yolk, dijon mustard and tomato paste. Drain the oil from the can of sardines and slowly drizzle it into the yolk mixture while whisking to build up a nice thick mayonnaise. Season and add a splash of Tabasco or other chilli sauce to taste.
Put the sardines in a bowl with the onion, capers, parsley and pickle. Gently break up the fish but leave nice chunks. Season. Toast the bread, then heap the sardine mixture on top. Serve the mayo on the side.
To make the mayonnaise whisk together the egg yolk, dijon mustard and tomato paste. Drain the oil from the can of sardines and slowly drizzle it into the yolk mixture while whisking to build up a nice thick mayonnaise. Season and add a splash of Tabasco or other chilli sauce to taste.
Put the sardines in a bowl with the onion, capers, parsley and pickle. Gently break up the fish but leave nice chunks. Season. Toast the bread, then heap the sardine mixture on top. Serve the mayo on the side.
