Best 6 Brown Toast With Sardines Lemon And Spring Green Onions Recipes
Sardines, a rich source of omega-3 fatty acids, pack a powerful punch of flavor and nutrition. From the pantry, staple canned sardines are transformed into an elegant and delectable dish with the addition of simple, fresh ingredients. This recipe collection features three distinct takes on sardines on toast, each offering a unique flavor profile.
The first recipe, **Sardines with Salsa Verde on Grilled Sourdough**, combines the vibrant flavors of fresh herbs, capers, and lemon zest in a zesty salsa verde. Spread over grilled sourdough toast and topped with tender sardines, this dish is a harmonious blend of tangy, savory, and briny flavors.
The second recipe, **Sardines with Lemon, Spring Green Onions, and Fried Shallots**, showcases the bright, citrusy notes of lemon and the delicate sharpness of spring green onions. Fried shallots add a crispy, aromatic touch to this simple yet satisfying dish.
Finally, the third recipe, **Sardines with Roasted Red Peppers, Olives, and Feta**, takes inspiration from Mediterranean flavors. Roasted red peppers, briny olives, and creamy feta cheese create a rich, flavorful tapestry of textures and tastes. Served on toasted whole-wheat bread, this dish is a delightful symphony of Mediterranean flavors.
These sardine toast recipes are not only culinary delights but also incredibly versatile. They can be enjoyed as a quick and easy breakfast, a light and flavorful lunch, or an elegant and sophisticated appetizer. So, gather your ingredients, let your taste buds guide you, and embark on a culinary journey with these delectable sardine toast creations.
BROWN TOAST WITH SARDINES, LEMON AND SPRING (GREEN) ONIONS
Make and share this Brown Toast With Sardines, Lemon and Spring (Green) Onions recipe from Food.com.
Provided by Ppaperdoll
Categories Lunch/Snacks
Time 8m
Yield 2 toasts, 2 serving(s)
Number Of Ingredients 5
Steps:
- Lightly toast bread and spread with butter.
- Sprinkle with onion and top with sardines. Drizzle lemon juice and season with black pepper.
- Place under medium-low grill/broiler 2-3 minutes. (Watch carefully).
Nutrition Facts : Calories 246.2, Fat 13.8, SaturatedFat 4.8, Cholesterol 100.5, Sodium 492, Carbohydrate 13.3, Fiber 2, Sugar 1.7, Protein 17.6
SARDINES ON TOAST
Make and share this Sardines on Toast recipe from Food.com.
Provided by ImPat
Categories Breakfast
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put the bread slices on a baking tray and cook one side under a grill (broiler) preheated to medium until golden brown.
- Arange the cherry tomatoes and sardines on the untoasted side of the bread slices and grill (broil) until the sardines are browned.
- Top the sardines with the rockets (arugula) and sprinkle with the lemon juice and season with creacked black pepper.
Nutrition Facts : Calories 203.9, Fat 7, SaturatedFat 1, Cholesterol 71, Sodium 470.8, Carbohydrate 19.1, Fiber 3, Sugar 3.5, Protein 16
PORTUGUESE-STYLE SARDINES ON TOAST
Make and share this Portuguese-Style Sardines on Toast recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Using your hands, remove the skin and bones from the sardines - simply hold the fish under a gently running tap and rub the skins off with your thumb.
- Gently open the fish and remove any bones. Flake the flesh and leave on one side
- Finely dice the red onion. Blanch the tomatoes in boiling water for about 30 seconds, before plunging them into cold water. Remove their skins and seeds and finely dice the flesh.
- Toss the tomatoes and onion with the lemon juice, olive oil, cumin seeds and parsley. Season with salt and pepper.
- To serve, rub the toasted bread with olive oil and garlic, and heap the sardines onto the bread. Scatter over the tomato mixture and garnish with the Feta cheese.
Nutrition Facts : Calories 313.9, Fat 21.5, SaturatedFat 6.5, Cholesterol 127.4, Sodium 698.9, Carbohydrate 7.5, Fiber 1.2, Sugar 4.2, Protein 22.7
SARDINE TOASTS WITH TOMATO AND SWEET ONION
A classic pantry meal, sardine toasts are just the thing to eat when you're starving and there's nothing in the house for dinner. If you don't have tomatoes, just leave them out. With their saline flavor and buttery texture, all sardines need is some good bread and a little crunchy onion to set them off.
Provided by Melissa Clark
Categories dinner, easy, for one, for two, lunch, quick, snack, weekday, finger foods, sandwiches, main course
Time 10m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Toast the bread under a broiler (on both sides) or in the toaster.
- While the toast is still warm, immediately rub it (aggressively!) with the cut side of the garlic clove, then spread toast generously with butter. Top butter with tomato slices and lightly salt them.
- Top tomatoes with sardines and then onion slices. Drizzle with olive oil and lemon juice, then season with more salt and pepper. Garnish with basil if you like and serve immediately.
SHERRIED SARDINE TOAST
Steps:
- Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir to combine and set aside for up to 1 hour.
- After 45 minutes, put a rack 3-inches from the broiler and heat the oven to the broiler setting on high. Brush each slice of bread on 1 side with the reserved oil. Put the bread, oil side up, onto a cooling rack set inside a half sheet pan and broil 2 to 3 minutes or until golden brown and crisp.
- Halve the avocado and remove the pit. Smash the flesh in each half with a fork.
- Spread the avocado evenly onto the toasted bread. Top evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley.
- Season lightly with sea salt and serve with lemon wedges.
SARDINES ON BUTTERED BROWN BREAD
In addition to celebrating the star, sardines, these open-faced sandwiches should be a celebration of good bread and butter. Choose a dense, dark European-style rye, thinly sliced, or a rustic whole-wheat bread. They look nice open-faced, but they could, of course, be made in a two-slice format.
Provided by David Tanis
Categories easy, lunch, quick, weeknight, sandwiches, appetizer, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Lightly toast the bread, then cool to room temperature. Spread each toast generously with butter.
- Distribute the sardines among the toasts. (Cut large sardines in half lengthwise; leave small sardines whole.)
- Sprinkle each toast lightly with salt and grind pepper directly over the sandwiches. Garnish with chopped dill and slivered scallions.
- Serve sandwiches open-faced, with arugula, cornichons and a lemon wedge.
Tips:
- Choose the right sardines: Opt for wild-caught sardines packed in olive oil for the best flavor and texture.
- Toast the bread: Toasting the bread will help it hold up to the sardines and other toppings.
- Use fresh lemon: Fresh lemon juice adds a bright, citrusy flavor to the dish.
- Don't skip the spring onions: Spring onions add a pop of color and freshness.
- Season to taste: Add salt and pepper to taste before serving.
Conclusion:
This simple yet delicious recipe is a great way to enjoy sardines. The combination of salty sardines, tangy lemon, and fresh spring onions is sure to please. Serve it as a quick and easy lunch or dinner, or as a tasty appetizer.
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