Sardine tartine

publication date: May 13, 2008
author/source: Fiona Beckett
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A fancy French version of sardines on toast. Perfect brain food for revising. The flavouring ingredients - onion, capers and parsley - are optional but do lift this dish into another league

Serves 1
Time: 5 minutes
Cost: just over £1

1 can of sardines in olive or sunflower oil
1 spring onion, trimmed and finely sliced or a slice of onion, finely chopped
A few chopped capers or chopped gherkin (optional)
1 heaped tbsp finely chopped fresh parsley
1 thick slice of wholemeal bread
1 clove of garlic, peeled and cut in half
Salt, black pepper and lemon juice to taste

Drain the oil from the can. Mash the sardines if you don't mind the bones (much better for you - full of calcium) otherwise cut each sardine in half lengthways, split it open and remove the backbone, then mash. Add the sliced spring onion or onion, chopped capers or gherkin if using and parsley and season with salt, pepper and a squeeze of lemon. Toast the bread and rub with the cut garlic. Put it on a plate and drizzle over a little oil from the can. Arrange the mashed sardines on top of the toast. Good with a sliced tomato or a handful of watercress


* You could add a little grated lemon rind for a more intensely lemony flavour

* If you haven't got any parsley you could up the amount of spring onion


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