CookEat Recipe
Devilled Sardine Toasts
Buttered toast topped with split oil-packed sardines, French mustard and breadcrumbs, briefly baked and served with lemon.
Method
Steps
Step 1
Use medium whole, ready-to-eat canned sardines in oil. Drain twelve sardines, gently split each lengthwise and check for any firm bones. Toast six slices of white bread and spread them lightly with a little butter.
Step 2
Place two split sardines on each toast. Spread a very little prepared Dijon mustard over the fish, scatter one tablespoon of breadcrumbs over all six toasts and divide one tablespoon of butter over the tops.
Step 3
For a modern oven setting, preheat to 400°F. Put the toasts on a baking tray and bake for about five minutes, watching closely, until the fish is hot and the crumbs are lightly golden. The sardines are already cooked; this brief baking step is for warming and browning.
Step 4
Arrange on a warm serving dish with six quarters of washed lemon around it and serve immediately.
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