Open-Face Sardine Sandwiches

Name: Open-Face Sardine Sandwiches
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 2 servings
Ingredients: 1 tablespoon crème fraiche; 1 teaspoon yellow mustard; 2 slices rye bread; Persian cucumber, thinly sliced; Bibb lettuce leaves; Tinned sardine fillets, packed in oil; Thinly sliced red onion rings; Flaky salt, for sprinkling; Chopped fresh dill

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Level: Easy
Yield: 2 servings

Total: 10 min
Active: 10 min

This recipe is a no-cook, simply slice and serve way to enjoy meaty, plump sardine fillets in a tin. Perfect for a small gathering, the fillets get served over a bed of cucumber, lettuce, red onion and dill for freshness. Rye bread is also sauced with creme fraiche and yellow mustard for subtle tanginess that complements the oily, rich fillets.

Ingredients

1 tablespoon crème fraiche

1 teaspoon yellow mustard

2 slices rye bread

Persian cucumber, thinly sliced

Bibb lettuce leaves

Tinned sardine fillets, packed in oil

Thinly sliced red onion rings

Flaky salt, for sprinkling

Chopped fresh dill

Directions

Combine the crème fraîche and mustard, then spread on 1 side of each slice of bread. Top each bread slice with some cucumber slices, bibb lettuce, sardine fillets drizzled with oil from the tin and a few red onion rings. Sprinkle with flaky salt and chopped dill.

Photograph by David Malosh

Open-Face Sardine Sandwiches

Ingredients

Directions

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