Tip : Raw onions can be unpleasant, to remove that strong flavor, place the onions is a small bowl and pour over enough white wine vinegar to cover and set aside for 5-10 minutes (and up to an hour) before you use them.
Ingredients
- 1 can Spanish sardines boneless
- 1/2 small sweet onion finely sliced
- 1 tbsp white wine vinegar
- 1 piquillo pepper cut into strips
- 1 tspn capers
- 1 lemon half cut into wedges
- 1 tspn Asian chili sauce or other hot sauce
- 1 demi baguette sliced on an angle and grilled under a broiler
- olive oil to drizzle baguette slices
- 1 clove garlic peeled
Instructions
- Gather all ingredients before starting recipe
- Slice baguette on a diagonal/allow 2 slices per person
- Peel and cut a small sweet onion in half, slice very thin slices and place the slices in a small dish. Cover the onions with white wine vinegar and set aside until ready to use.
- Slice whole roasted piquillo pepper into 1/2" strips.
- Half and then quarter one whole lemon.
- Open a tin of Spanish sardines.
Toast
- Drizzle olive oil over each side of baguette slices and toast under a pre-heated broiler 1-2 minutes per side
- Rub each side of toasted baguette with peeled garlic clove
Assembly
- Top each toast slice with 2-3 sardines in a single layer, this will depend on the size of the sardines.
- Squeeze a bit of lemon juice on the sardines and drop tiny amounts of chili sauce or other hot sauce on the sardines.
- Sprinkle capers over sardines, then add a few thin slices of marinated onions and finally top with a slice of piquillo pepper. Add a few more slivers of onion and a few capers on top.