Brown Toast With Sardines Lemon And Spring Green Onions Recipes

Steps:

• Lightly toast bread and spread with butter.
• Sprinkle with onion and top with sardines. Drizzle lemon juice and season with black pepper.
• Place under medium-low grill/broiler 2-3 minutes. (Watch carefully).

Steps:

• Using your hands, remove the skin and bones from the sardines - simply hold the fish under a gently running tap and rub the skins off with your thumb.
• Gently open the fish and remove any bones. Flake the flesh and leave on one side
• Finely dice the red onion. Blanch the tomatoes in boiling water for about 30 seconds, before plunging them into cold water. Remove their skins and seeds and finely dice the flesh.
• Toss the tomatoes and onion with the lemon juice, olive oil, cumin seeds and parsley. Season with salt and pepper.
• To serve, rub the toasted bread with olive oil and garlic, and heap the sardines onto the bread. Scatter over the tomato mixture and garnish with the Feta cheese.

Steps:

• Put the bread slices on a baking tray and cook one side under a grill (broiler) preheated to medium until golden brown.
• Arange the cherry tomatoes and sardines on the untoasted side of the bread slices and grill (broil) until the sardines are browned.
• Top the sardines with the rockets (arugula) and sprinkle with the lemon juice and season with creacked black pepper.

Steps:

• Heat the olive oil in a frying pan, then sizzle the garlic clove and red chilli. Add the lemon zest.
• Add the sardines and heat through for a few mins until warm.
• Toast the brown bread. Stir the parsley into the sardines, add a squeeze of lemon juice, then divide between the toast and serve.

Steps:

• Toast the bread under a broiler (on both sides) or in the toaster.
• While the toast is still warm, immediately rub it (aggressively!) with the cut side of the garlic clove, then spread toast generously with butter. Top butter with tomato slices and lightly salt them.
• Top tomatoes with sardines and then onion slices. Drizzle with olive oil and lemon juice, then season with more salt and pepper. Garnish with basil if you like and serve immediately.