Recipes
Maple Smoked Sardines On Toast
23
Nov
Nov
cook time: 20min
Difficulty: Easy
Prep time: 30min
Serves: 4 people
Ingredients
Curing The Sardines
- 12 Medium sardines (butterflied, ask your fish monger to do this)
- Dash of soy sauce
- Dash of maple syrup
- Dash of olive oil
- Season with cracked pepper
The Toast And Topping
- 8 Slices of white bread
- 100g Goat’s cheese
- 1 Shallot
- 12 Cherry tomatoes
- 200g Wild roquette
- Dash balsmic vinegar or vincotto
- Dash olive oil
- Season with salt and pepper
Instructions
Smoking The Sardines
- If required rinse off loose scales and residue left in the stomach cavity of the fish. Pat dry with paper towel
- Lay your Sardines on a flat tray and generously dress the sardines with the soy sauce, maple syrup, cracked pepper and olive oil
- Allow you sardines to lightly cure in the mix for 30min
- Prepare your smoker to 110C
- Lay a sheet of baking paper accross the grate and lay the sardines over the baking paper
- Smoke for 10-20minutes
- Remove from the smoker and allow to cool
- Give the sardines a light dress in olive oil to stop them from drying out
Making And Assembling The Toast
- Cut the bread slices in half and remove the crust
- Dress lightly in Olive oil
- Finely slice the shallots and tomatoes. Place into a bowl with the wild roquette and toss together
- In a hot frypan or on the smoker set up for hot and fast, grill the toast until golden brown on both sides
- Place the sardines on the toast and top with the salad
- Lightly dress with a mix of the olive oil and balsamic/ vincotto
- Enjoy
