Sardine Toast
It’s been an unusually warm springtime here in Milwaukee. With the clock skipping ahead several weeks back and the afternoon heat from the sun in our western-facing apartment on the top floor (radiators are still on full blast, of course), my husband and I always joke that it feels like we’re on a beach vacation.
Last year was our first full summer in this apartment and if there’s one thing that holds true about living on the top floor, it’s that no matter how cold it is outside, there’s always plenty of heat to go around. This, of course, makes it somewhat tricky and at times uncomfortable to use any heat to make dinner, cue sardine toast. We got hooked on this last summer and have started bringing it back now that it's been warming up again. It’s one of the easiest and most satisfying meals to make in a pinch or if you really just want to avoid turning your oven on.
If you haven’t gotten into the whole tinned fish thing, this might be the perfect place to start.
There are probably hundreds of ways to enjoy sardine toast but here’s our favorite method:
What you need:
Bread (any kind will do)
Butter
One tin of sardines
Parsley
Lemon
Flaky salt
How you do it:
Toast the bread
Spread butter on the bread
Carefully place your sardines on the buttered toast (they can fall apart easily)
Squeeze lemon juice
Garnish with parsley and flaky salt
Level up:
If you’re feeling fancy (or just have these handy) add some pickled onions or radishes for an added bit of flavor
