This month I seem obsessed with fish. There is a lot of variety out there though. Plenty of fish in the sea. Literally. This one is also a really tasty one, which surely makes it into most people’s safe fish list. It doesn’t have a head, comes ready cooked and is grown in a tin. It’s even relatively sustainable.
So today we had a go at sardine toasties, not to be confused with anchovy toasties, which are disappointingly full of anchovies.
This Sardine Toastie
- Tomato Sauce
- Dried Oregano
That Sardine Toastie
- Sliced Feta
- Dried Basil
This sardine toastie was a winning formula. The love child of a margarita and sardines on toast, it provided great balance, tasty flavours and an excellent quantity of cheese. It isn’t complex, but it’s delicious. 8/10
That sardine toastie with feta was a bit of a curve ball. I would not have paired the two flavours normally, but they do both have a Mediterranean quality to them. This is backed up by a little basil, and works remarkably well. It’s quite a complex flavour to get your head around: acidic cheese and salty fish. With a sprinkling of something else, maybe olives, this could be a whole new toastie. 7/10
Sardines are not sexy. Not quite as unsexy as pilchards, which are slightly larger or older version of the same. Beyond having them on toast, most of us wouldn’t know where to start. This probably won’t make it a hit. 5/10
Suitability as a Signature.
If miraculously did turn out to be a hit then I’d be happy to call it a signature, but we are really going to struggle finding locally sourced sardines. 4/10
Nothing tricky here. Unless the ring pull on the tin breaks. Rated Easy.
This sardine toastie may pop up on a menu, just to see if anyone wants to try it. That sardine toastie may get another experimental tweak further down the line.