If you use high quality sardines, preserved in olive oil (and almost resembling duck confit in the process), these sardine tapas may very well be the best appetizer you ever had.
These oil-preserved sardines are spiced with salt, pepper, lemon zest and lemon juice, and laid on baguette slices fried in olive oil. A generous dose of freshly chopped parsley adds some extra yumminess.
Recipe sources: here and here.
Last year: Chicken, olives and preserved lemons tagine (regional variation with liver) (Moroccan).
Two years ago: Cheddar and beer soup (British-Scottish).
Threeyears ago: Tandoori chicken skewers with field salad and lemon raita (Indian-style).
Four years ago: Ricotta and cinnamon pancakes with pomegranate and raspberry sauce and Bavarian white radish salad with lemon (German) (raw vegan).
Ingredients (serves 2):
- 1 mini baguette bread, sliced diagonally (to create longer slices)
- 2-3 tablespoons olive oil to skillet-toast the bread
- 1 small tin of grilled sardines in extra virgin olive oil
- zest and juice from half a lemon
- pinch of salt and a generous doze of freshly ground pepper
- 1 tablespoon fresh parsley, chopped
Fry the bread slices in the olive oil for 2-3 minutes per side, until golden.
Drain the oil from the sardines, add lemon juice and zest to them and put them on the bread slices, on a serving platter. Season with a bit of salt and as much pepper as you can handle, then sprinkle some parsley on top as well.
It's done, dig in! :)
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