Sardine Toast with Pickled Sumac Onions and Chermoula
By Suzy Karadsheh
Category
Appetizer & Mezze
Cuisine
Mediterranean
Servings
4
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 Minutes
Ingredients
- 1 (6 to 7 ounce) can oil-packed sardines, drained (skinless, boneless if you’d like, see note)
- 1/4 cup finely chopped fresh dill
-
1/2 to 1 teaspoon Aleppo pepper, or red pepper flakes
- 1 lemon, zested and juiced
- Kosher salt
- Black pepper
-
Extra virgin olive oil, a bold and peppery option like Early Harvest Greek EVOO works well here.
- 4 large slices rustic whole grain or sourdough bread
- 1 large tomato, thinly sliced into rounds
- 2 Persian cucumbers, thinly sliced into rounds
-
Chermoula Recipe, or try our Villa Jerada Chermoula, for serving (optional)
- Pickled red onions Recipe,
Directions
Make the sardine mixture. In a small bowl, use a fork to break up the sardines into large pieces. Add the dill, Aleppo pepper, lemon zest and juice, and a big pinch of salt and pepper. Add a small drizzle of olive oil and toss to combine.
Toast the bread. Brush each slice with olive oil on both sides, then arrange on a baking sheet. Turn your oven to broil and add the bread to the center rack. Watch closely, turning over with a pair of tongs, until the bread is crispy and charred on the edges. Remove from the oven.
Make the sardine toast. If you are using chermoula, go ahead and spread it on the toast then arrange the tomato slices and cucumbers over the toasted whole grain bread. Add the sardine mixture on top. Finish with a few pickled red onions.
Recipe Note
- Can you eat sardine bones? Yes! They’re so soft and tiny you likely won’t even notice them, and they’re actually a good source of calcium–per 100 grams, bone on sardines have 382 mg calcium, compared to 145 mg for boneless skinless sardines. But if that's not something you love, by all means buy the boneless/skinless option.
Nutrition
Calories 97, Fat 1.6 grams, Monounsaturated Fat 300 milligrams, Potassium 259.8 milligrams, Vitamin A 14.9 milligrams, Iron 1.4 milligrams, Carbs 17.1 grams, Saturated Fat 0.3 grams, Cholesterol 4.3 milligrams, Fiber 3.1 grams, Vitamin C 21.8 milligrams, Protein 5.1 grams, Polyunsaturated Fat 700 milligrams, Sodium 143.7 milligrams, Sugar 3.2 grams, Calcium 78.6 milligrams