Sardines on toast
by
- Starter
- Medium
- 4
- 60 minutes
PT1H
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.
Ingredients
Sardines on toast
- 50ml of rapeseed oil
- 80g of shallots , sliced
- 1/2 loaf of bread
- 12 sardine fillets
- olive oil
- sea salt
Salad cream
- 1 tbsp of plain flour
- 4 tbsp of caster sugar
- 1 tbsp of English mustard powder
- 2 eggs
- 100ml of white wine vinegar
- 150ml of double cream
- 1/2 lemon , juiced
- salt
- pepper
Tomato dressing
- 30ml of tomato ketchup
- 30ml of white wine vinegar
- 15g of Dijon mustard
- 135ml of first press olive oil
- salt
- pepper
To plate
Equipment
- Hand blender
- Piping bag with medium nozzle
Method
1
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
2
Turn down the heat and cook gently for around 40 minutes until golden and caramelised. Keep warm
3
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
- 2 eggs
- 100ml of white wine vinegar
5
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
- salt
- pepper
6
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
7
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
- olive oil
- sea salt
8
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
9
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
11
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
- 12 radishes
- 1 handful of micro cress
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Sardines on toast
