Sardine Toast with Pickled Sumac Onions and Chermoula

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, Chermoula, for serving (optional)

  • Pickled red onions Recipe,

    Instructions:

  • 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.