Sardines on toast

sardines on toast 2

Recipe from Nigel Slater’s Real Fast Food. He suggests frying some fingers of bread in butter, but I thought that might just be a little too much, and toasted it till quite crisp instead. For two (I halved it for my own-some):

  • Sufficient bread, cut into fingers
  • 75g butter (I used a small knob: ~10g, just for the sauce)
  • 2 x 100g tins sardines in olive oil
  • 2 egg yolks
  • 1/2 tsp English mustard
  • 1 tsp vinegar (I used white wine vinegar)
  1. Fry the fingers in 50g of butter until golden, or just toast until golden if you’re being healthy.
  2. Drain the sardines, and place on the fingers of bread in an ovenproof dish.
  3. Place in a preheated oven (220degC), and while the sardines are warming through, make the sauce.
  4. Sauce: mix together the egg yolks, mustard, 25g butter, vinegar and seasoning. Heat until the mixture starts to thicken (to the consistency of a good mayonnaise), and spread over the heated sardines
  5. Serve straight away, nice and hot!

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