Sardines on sourdough toast

Name: Sardines on sourdough toast
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: ½ red onion, sliced into thin rings; 1 lemon, juice; ¼ tsp caster sugar; 2 Longstock Gold British Free Range Mixed Size Egg; 1 tsp wholegrain mustard; 1 tsp extra virgin olive oil; 1 tsp nonpareille capers, drained; 16 pitted Kalamata olives, drained and sliced; 25 g pack flat leaf parsley, finely chopped; 2 slice/s sourdough bread; 2 tbsp Isigny Ste Mère Unpasteurised Salted Butter, softened; 120 g can sardine piccanti, drained; 1 tbsp pine nuts

Alex Szrok offers up a real flavour hit with tangy capers, salty olives and a homemade pickle. The onions are tasty after 20 minutes, but they just don’t have the fun, bright pink colour until an hour in – it’s worth the wait! Add good sourdough and flavoured butter to bring this lunch to life. Follow Alex on Instagram.

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Serves2
CourseLunch
Prepare15 mins
Cook10 mins
Total time25 mins
Pluspickling

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½ red onion, sliced into thin rings
1 lemon, juice
¼ tsp caster sugar
2 Longstock Gold British Free Range Mixed Size Egg
1 tsp wholegrain mustard
1 tsp extra virgin olive oil
1 tsp nonpareille capers, drained
16 pitted Kalamata olives, drained and sliced
¼ x 25g pack flat leaf parsley, finely chopped
2 slice/s sourdough bread
2 tbsp Isigny Ste Mère Unpasteurised Salted Butter, softened
120g can sardine piccanti, drained
1 tbsp pine nuts

Add the onion rings, lemon juice, sugar and a pinch of salt to a small bowl, then cover and leave for at least 20 minutes, or chill overnight, covered, in the fridge.
Place the eggs in a small pan of boiling water, cook for 9 minutes 30 seconds, then run under cold water until cool to the touch. Peel and set aside.
In a small bowl, combine 1 tsp lemon juice from the onion mixture with the mustard, extra virgin olive oil, capers and olives. Mix well and season to taste. Add the parsley just before serving.
Toast the sourdough, then spread generously with butter. Slice the eggs, lay them on the toast, then season. Lay the sardines over the egg, top with the olive and caper mix, some pickled red onions and the pine nuts, then serve.

Cook’s tip

You might have some pickled onions leftover from this one. Keep them in a lidded container in the fridge for a couple of days, ready to top tacos or salads.

Typical values per serving when made using specific products in recipe