Sardine Toast Duo

Here I am, still on the tinned fish bandwagon with zero signs of hopping off. When I found a tin from favorite brand Fishwife on sale, I jumped on it and planned a lunch around it. I wanted to play with flavor combos so I tried two versions. Initially, this was going to be on sourdough toast, but my bread had gone bad. Luckily I had bagels in the freezer so I used that instead. The primary difference in these two toasts is the base: one uses fancy salted French butter; the other uses mashed avocado. Both: good.

Spread one toast (here I used a pumpernickel bagel) with a thick layer of French butter and the other (here I used zaatar) with avocado. Then top with Fishwife’s sardines with hot pepper. Sprinkle the avocado version with smoked sea salt and, while I didn’t do it here, I think the butter one would work well with a drizzle of chili crisp.

*I edited these pics to brighten them up so you could really see the glamour of these toasts but for some reason only the original will upload. Oh well – use your imagination.*

These sardine filets were gorgeous. So robust with clean flavor. I was expecting some heat that I really didn’t get (hence the chili crisp recommendation), but overall Fishwife’s quality remains top tier and these sardines are the perfect foundation for a meal.