Ingredients
- 2 (3.75-ounce 2-layer) tins brisling sardines in olive oil
- 2 tablespoons finely chopped parsley leaves, divided
- 1 tablespoon sherry vinegar
- 1/4 teaspoon lemon zest, reserve the lemon and cut into 4 wedges
- Freshly ground black pepper
- 4 (1/2-inch) thick slices crusty bread, such as sourdough, country loaf or rye
- 1 ripe Hass avocado
- Coarse sea salt
Directions
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.
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By abuondonno_12745552
Yardley, 78
on February 03, 2012
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I've made a salad adaptation of this, dicing the avocaod and tossing it in the dressing with the sardines. I also add a minced jalapeno and 3 sliced scallions, and I don't wait the hour either - it's so dang tasty, I eat it straight from the bowl with the mixing spoon. Oh, it's just too bad that no one else in the family likes sardines, bwahahahahahaha!
By jeparoo_8914760
New York, NY
on January 24, 2012
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Excellent, I was very pleasantly surprised by this dish! I admit I simplified it a little, not wanting to wait an hour, and only making it for two people... I whisked up the dressing [substituted white wine vinegar for sherry vinegar as I didn't have any on hand] and set it aside. I only had one can of sardines, so I didn't have any reserved sardine oil to brush on the bread. So instead I toasted the bread in the toaster, then drizzled it with a little of the dressing, then topped it with the smashed avocado and sardines. Sprinkled a little sea salt on top, then finished the whole thing off with another drizzle of dressing. Simply wonderful! The "fish" flavor reminded me of a good tuna sandwich - not really fishy, but it didn't taste like nothing either. Will definitely be making this again!
By Cheezdoodle
cincinnati, OH
on December 04, 2011
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Not nearly as fishy as i thought it would be. The flavor was excellent. I'm really glad i tried it and would recommend others try it too.
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