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Peppered Sardine Toast with Cilantro and Lime

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If you like sardines than you’ll be sure to love this recipe. The richness of the sardines is balanced with the acidity of the lime juice and zest. Topped with fresh cilantro and tomatoes adds a bit of freshness to the dish.

Some things to keep in mind.

We like the peppered sardines from King Oscar. They aren’t the easiest to find, but I did find them available online here. If you aren’t able to locate them, sardines with freshly cracked pepper would be a nice substitute.

Toasted brown rye bread is our favorite when making this, but any good quality bread will do nicely. If you’re short on time, or you don’t want to use your broiler… pop the bread into the toaster, then brush the sardine oil on the toast. It’s a much faster method. 

If you are a sardine lover we hope you will enjoy!

 

Peppered Sardine Toast with Cilantro and Lime
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Peppered Sardine Toast with Cilantro and Lime

Difficulty: Easy
Servings

2

servings
Prep time

15

minutes
Cooking timeminutes

Ingredients

  • 2 King Oscar, Wild Caught, Sardines In Extra Virgin Olive Oil, With Spicy Cracked Pepper, One Layer, 3.75 oz.

  • 1 Tbsp. of Red Wine Vinegar

  • 1 Tbsp. of lime zest, save lime and cut into wedges

  • 2 (1/2-inch) thick slices crusty bread, such as sourdough, country loaf or rye

  • 1 ripe Hass avocado

  • 1 small bunch of cilantro, washed

  • 1 tomato, diced

  • Coarse sea salt to taste

Directions

  • Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in red wine vinegar and lime zest. Add the sardines, stir to combine and set aside for up to 1 hour.
  • After 45 minutes, heat the oven to the broiler setting on high and brush each slice of bread on 1 side with the reserved sardine oil. 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 crispy.
  • Remove the pit from the avocado and scoop out the flesh. Smash it up with a fork in a small bowl and set aside.
  • Spread the avocado evenly onto the toasted bread. Top evenly with the peppered sardines and pour any remaining dressing on top. Garnish with cilantro, a fresh squeeze of lime juice, tomato, and a sprinkle of sea salt.

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