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Smoked Sardines on Toast

Smoked Sardines on Toast

Eating freshly barbecued sardines, fresh from the sea is one of life's absolute joys. If you can't get to the Mediterranean or it's too cold to light your BBQ at home, here's the next best thing. These smoked sardines are fantastic quality and I can't think of a better way to enjoy them than on a slice of Village Baking Co sourdough toast with a few sweet cherry tomatoes, thinly sliced red onion and a squeeze lemon.

This recipe is perfect for a quick lunch or to serve as tapas or starter plate. These colourful little bites are so tasty and really quick and simple to prepare.

Ingredients
Serves 2

1 pack smoked sardines
2 slices Village Baking Co sourdough
1 clove of garlic, peeled and cut in half
½ Red Onion, sliced as thinly as possible
½ Red Chilli, sliced thinly (optional)
½ Lemon, cut into wedges
8 Cherry Tomatoes, sliced into small wedges
A few sprigs of flat leave parsley, picked and roughly chopped
Extra virgin olive oil for drizzling
A few twists of black pepper

1. Toast the slices of bread and as soon as they are done, gently rub each slice with the cut face of the garlic clove and drizzle each piece with a little of the sardine oil.

2. Scatter half of the cherry tomatoes over the toast and place a couple of fillets of sardines on top.

3. Finally, top with the sliced red onion, the red chilli if using, the remaining cherry tomatoes, the flat leaf parsley and a squeeze of lemon juice. Finish with a twist of black pepper and a drizzle of extra virgin olive oil.

Enjoy! And foodies, don't forget to tag us on Instagram or Facebook if you make this at home. Ben 

 



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1 Comment

If you've ever thought vegetarian food is slightly dull, hold on to your hats... this simple one-pot dish based on the humble chickpea absolutely packs in the flavour. The soft creamy chickpeas are cooked in a richly flavoured tomato sauce with a good splash of Fino sherry, dried chilli and smoked paprika. The dish is finished with roasted peppers, creamy aioli made with olive oil, a scattering of fresh parsley and a chunk of grilled sourdough.