Sherried Sardine Toast - Dairy Free

By jacewildman

Ingredients

• 2 (3.75 ounce 2-layer) tins brisling sardines in olive oil
• 2 tbls finely chopped parsley leaves, divided
• 1 tbls sherry vinegar
• 1/4 tsp lemon zest, reserve the lemon and cut into 4 wedges
• freshly ground black pepper
• 4 (1/2") thick slices crusty bread, such as sourdough, country loaf or rye
• 1 ripe avocado
• coarse sea salt

Details

Servings 4
Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

1. Drain the oil from 1 tin of sardines into a small bowl and set aside.

2. 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.

3. Stir to combine and set aside for up to 1 hour.

4. After 45 minutes, put a rack 3" from the broiler and heat the oven to the broiler setting on high.

5. Brush each slice of bread on 1 side with the reserved oil.

6. 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.

7. Halve the avocado and remove the pit. Small the flesh in each half with a fork.

8. Spread the avocado evenly onto the toasted bread. Top evenly with the sardines.

9. Pour any remaining dressing on top and garnish with the remaining parsley.

10. Season lightly with seat salt and serve with lemon wedges.