Sardine Tartines with Herb Spread, Tomatoes, and Mixed Greens

By polloazul

Ingredients

• handful of mixed fresh sharp herb leaves, such as coriander, fennel, basil and tarragon (we used parsley, basil and tarragon)
• 2 tablespoons oil drained from canned sardines (or extra virgin olive oil)
• 2 shallots, trimmed, peeled, halved and minced
• 3 tablespoons extra-virgin olive oil
• fine sea salt
• freshly ground black pepper
• 8 whole sardines, filleted, or 2 tins top-quality sardine fillets packed in olive oil
• 8 slices multi-grain sourdough bread, toasted
• 16 thin slices ripe heirloom tomatoes
• fresh fennel fronds or parsley leaves, for garnish
• 4 about 4 cups mixed salad greens
• classic vinaigrette or dressing of choice

Preparation

Step 1

Prepare the Herb Spread:

In the food processor or blender, combine the herbs and the sardine oil. Puree. Transfer to a small bowl.

In a small bowl, combine the shallots, olive oil, 1 teaspoon salt, and pepper to taste. Toss to blend. Place the sardine fillets, skin side down, on a flat, shallow dish. Scatter with the shalltot mixture. (Store the sardines, covered, in the refrigerator for up to 8 hours.)

Spread the toasts with the herb spread. Arrange the tomato slices on top and season with salt and pepper. Place 2 sardine fillets, skin side up, on top of the tomatoes. Garnish with the fennel fronds or parsley. In a large bowl, toss th mixed greens with just enough dressing to coat the ingredients lightly and evenly. Arrange the dressed mixed greens alongside and serve.
To Clean Fresh Sardines:

First rinse them under cold running water, rubbing the scales off. Twist the heads off, pulling the guts with them, and discard. With your fingertips, press down on the belly side, pressing each sardine open like a book. Gently pull up the central bone from head to tail, being careful not to tear the flesh. With scissors, detach the bone from the flesh. Discard the bone. Open the sardine flat. Cut each one into 2 fillets.