This is the closest I can get to a no-cook recipe. With the kids at home for half term, it’s perfect for a quick lunch accompanied by a green salad. And thinking long term, it’s an easy one for the kids to add their repertoire (for when they are grown up and gone to university!).
The sardines are out of a tin (sorry for the shortcut Hairy bikers, who inspired this recipe!). I have no qualms using a tin of really good sardines. It’s interesting to see that in Spain and France, some of the best produce gets canned, and buying a tin of gourmet sardines or anchovies is absolutely the done thing, and not to be frowned upon.
Jazzed-up Sardines on Toast
The inspiration for this recipe comes from one of my favourite TV chefs – The Hairy Bikers who are so much fun to watch. The addition of the pickled onions isn’t absolutely essential, but that additional 10 minutes spent on making them, is totally worth it, and elevates the dish to a new level.
For the pickled red onion
For the pickled onion, heat the oil in a medium saucepan. Add the sliced onion and cook over a medium heat for 4-5 minutes, stirring regularly until softened but not coloured. Stir in the sugar, vinegar, capers and cook for a few seconds more, stirring constantly. Remove from the heat and stir in the herbs.
To serve: Preheat the grill in the oven to the highest setting and lay out the sourdough on a baking tray. Toast each side for 1-2 minutes until golden. Leave grill on, take out the baking tray and slather the toast with butter and mustard. Working quickly, place a few spinach leaves, and some red pepper slices on each toast. Top each toast with a fourth of the sardines. Return to the grill, for just a minute to warm the sardines through.
Take out, and garnish with the onion pickle and serve with the lemon wedges. Eat with your fingers, accompanied by a simple green salad.