Sherried Sardine Toast

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Loved the recipe... but we thought we would bump it up and make it on baked russets instead of sourdough...

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This was my very first sardine adventure. I'm so glad I tried it. I ended up making it three more times that week and ate it for dinner. I've also made it without the avocado and used triscuts and it worked for a quick and easy snack.

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I saw the episode, read the reviews, went to the store. I did the prep for the "marinade" and saved the fishies for last. I soiled my pants a little when I opened the can. WHY didn't ANYONE WARN ME?!

After coming down from my near cardiac arrest, I proceeded to smash the fishies in the marinade with reckless abandon. After the beating, I did the one thing I don't think you’re supposed to do: Bend over and sniff it. Yeah, I never said I was bright! So I doused it in more lemon juice. I ran out of lemon juice, so I opened a bottle of lime juice and continued the Brisling massacre.

After putting the sour dough in, I was squinting at "the 'dines" with judging eyes as they helplessly laid there... drowning in the sea of lemon/lime. Taking bread, I laid the avocados, and scooped "the 'dines" on top and ADDED MORE LIME!

Pros: It was fun, easy to make, decently flavored.
Cons: I bit down on my inner lip on the first bite, bled, and the lemon/lime got their sweet revenge.

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This is a huge hit. Like at least one other reviewer wrote, I had never eaten a sardine in my life. I wanted the nutrition factor, and I liked the sound of the recipe so I tried it. Wow. Now it's in the regular rotation and I'm taking Alton much more seriously.

Top quality ingredients are key. Brisling sardines are amazing. I use the best sherry vinegar from france. So far my favorite bread is olive bread, cut nice and thick. Perfectly ripe haas avocado. A little bowl of simple soup and you have a gourmet dinner.

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For 50 years I have said I don't like sardines. I served this at a dinner party and the guests did not guess that it was sardines. I like this and will continue to make it. MUST use quality sardines.

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This recipe was tasty and convenient. I couldn't find sherry vinegar at my regular grocery so I subbed it with red wine vinegar which is what I had on hand. I loved it!

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I Loved it, easy and you can do what ever you want to it, I toasted a piece of sourdough, spread the avacado on top put the sardines on top a sprinkle of kosher salt and squeezed a lemon wedge on top, it was great, I have this for lunch or a snack at least 3 times a week. Dont be afraid of the sardines they are GOOD

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I love Alton Brown, and I wanted to love this recipe, but I could barely get it down. In fairness, I hate fishy flavor! I do, however, like fresh fish, especially served with lemon or some kind of tangy sauce. So, I was really hoping this recipe would help me enjoy sardines, because they are so healthy. Plus, I love avocado.

To try to make the sardines even more palatable, I chopped them roughly before marinating, hoping they'd soak up more flavor. I used olive oil instead of sardine oil on the bread, and I finished the dish with plenty of salt and lemon juice. I ate the whole slice, but just barely.

The process definitely damped the fishy smell and taste, but not enough for me :(

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A great recipe that's much tastier than it looks.

For variety, I sometimes add sliced tomatoes and substitute basil for parsley.

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Alton, Wow you look great! I love your show and the imfo on food as you give us, thing we may not know and love your personlity,love your recipes,you ROCK! I have always loved avocatos,and sardines. For people who don't like sardines, other fish is good for you also. Thanks Alto I be sure to watch you everyday.