Brown Toast With Sardines Lemon And Spring Green Onions Recipes

BROWN TOAST WITH SARDINES, LEMON AND SPRING (GREEN) ONIONS

Steps:

• Lightly toast bread and spread with butter.
• Sprinkle with onion and top with sardines. Drizzle lemon juice and season with black pepper.
• Place under medium-low grill/broiler 2-3 minutes. (Watch carefully).

SARDINES ON TOAST

Steps:

• Put the bread slices on a baking tray and cook one side under a grill (broiler) preheated to medium until golden brown.
• Arange the cherry tomatoes and sardines on the untoasted side of the bread slices and grill (broil) until the sardines are browned.
• Top the sardines with the rockets (arugula) and sprinkle with the lemon juice and season with creacked black pepper.

PORTUGUESE-STYLE SARDINES ON TOAST

Steps:

• Using your hands, remove the skin and bones from the sardines - simply hold the fish under a gently running tap and rub the skins off with your thumb.
• Gently open the fish and remove any bones. Flake the flesh and leave on one side
• Finely dice the red onion. Blanch the tomatoes in boiling water for about 30 seconds, before plunging them into cold water. Remove their skins and seeds and finely dice the flesh.
• Toss the tomatoes and onion with the lemon juice, olive oil, cumin seeds and parsley. Season with salt and pepper.
• To serve, rub the toasted bread with olive oil and garlic, and heap the sardines onto the bread. Scatter over the tomato mixture and garnish with the Feta cheese.

SHERRIED SARDINE TOAST

Steps:

• Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir to combine and set aside for up to 1 hour.
• After 45 minutes, put a rack 3-inches from the broiler and heat the oven to the broiler setting on high. Brush each slice of bread on 1 side with the reserved oil. Put the bread, oil side up, onto a cooling rack set inside a half sheet pan and broil 2 to 3 minutes or until golden brown and crisp.
• Halve the avocado and remove the pit. Smash the flesh in each half with a fork.
• Spread the avocado evenly onto the toasted bread. Top evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley.
• Season lightly with sea salt and serve with lemon wedges.