Adam Gray takes the simple combination of sardines on toast and turns it into a smart dinner party starter or gourmet breakfast. Adam also includes recipes for salad cream and tomato dressing that can be used time and again.
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To make the sardines on toast, heat the rapeseed oil in a saucepan, add the shallots and cook on high for a few minutes until the shallots gain a little colour
50ml of rapeseed oil
80g of shallots, sliced
Turn down the heat and cook gently for around 40 minutes until golden and caramelised. Keep warm
For the salad cream, mix together the flour, sugar and mustard powder. Beat in the eggs and white wine vinegar
1 tbsp of plain flour
4 tbsp of caster sugar
1 tbsp of English mustard powder
100ml of white wine vinegar
Place the mixture in a heatproof bowl and heat gently over barely simmering water until the flour has cooked. Leave to one side to cool, then stir in the cream. Add lemon juice, salt and pepper to taste
150ml of double cream
1/2 lemon, juiced
To make the tomato dressing, mix together the ketchup, vinegar, and mustard. Then with a hand blender, emulsify the oil into the mixture. Season with salt and pepper
30ml of tomato ketchup
30ml of white wine vinegar
15g of Dijon mustard
135ml of first press olive oil
Make four bread croutes, by preheating the oven to 180˚C/Gas mark 4 and placing two flat baking sheets in the oven. Cut the bread so that you have four pieces 15cm long by 3cm wide by 0.5cm thick
1/2 loaf of bread
Drizzle the bread with olive oil and sea salt, lay on one of the baking sheets and place the other on top. Bake for 10 minutes in the oven
Arrange the sardine fillets on a tray that has been lined with greaseproof paper. Place the sardines under a hot grill for around 3-5 minutes or until cooked. Season with salt
12 sardine fillets
To serve the sardines on toast, spoon a line of warm caramelised shallot in the centre of each croute, and lay three sardine fillets on top on an angle
Mix the diced cucumber and tomato with 120ml of the tomato dressing. Spoon along the bottom of each croute (at 6 o’clock on the plate)
60g of cucumber, diced
60g of tomato, diced
Along the top lay 3 radish discs each with a small amount of salad cream (10g per portion approx) piped on and micro cress scattered over
2 2/3 handfuls of micro cress
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