Save to your scrapbook
Bruschetta with sardines and fennel
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
½ small red onion
1 small fennel bulb
¼ x 20g pack dill, chopped, plus extra to serve
½ lemon, zest and juice
1 tbsp olive oil
2 large sourdough slices
1 fat garlic clove
1 x 135g tin Conserverie Parmentier Sardines in Olive Oil with Herbs
1. Thinly slice the onion then soak in a bowl of cold water for 10 minutes to mellow its fl avour slightly; drain thoroughly. Meanwhile, trim the fennel and slice as thinly as possible (use a mandoline if you have one). Toss the drained onion and fennel in a bowl with the chopped dill, lemon zest and juice, and the oil; season.
2. Heat a grill or griddle pan (or barbecue) over a high heat, then toast the bread until charred (about 1½ minutes on each side). Rub one side of the toast with the garlic, then top with the fennel salad. Divide the sardines between the toast slices and drizzle with a little oil from the tin; season. Pick off some extra dill fronds to scatter over the toasts and serve immediately.
This recipe first appeared in Waitrose & Partners Food Italian supplement, August 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in July 2019.