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Crisp sardine toast topped with thick mashed avocado, marinated brisling sardines, fresh parsley, and lemon zest.

Sardine Toast

Rebecca Blumer
Sardine Toast turns crusty garlic-rubbed bread, creamy avocado, and bright marinated fish into a fast, flavorful meal with smart tips to keep every bite crisp.
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Prep Time 20 minutes
Marinating Time 1 hour
Total Time 1 hour 20 minutes
Course Appetizers
Servings 4 servings
Calories 290 kcal

Equipment

  • Small bowl
  • Whisk
  • Cooling Rack
  • Half sheet pan
  • Broiler

Ingredients
 

  • 2 (3.75-ounce) tins 2-layer brisling sardines in olive oil
  • 2 tablespoons finely chopped parsley, divided
  • 1 tablespoon sherry vinegar
  • 1/4 teaspoon lemon zest, reserve the lemon and cut into 4 wedges
  • 4 (1/2-inch-thick) slices crusty bread, such as sourdough, country loaf, or rye
  • 1 ripe Hass avocado
  • coarse sea salt, to taste
  • freshly ground black pepper, to taste

Instructions
 

  • Pour the oil from one tin of sardines into a small bowl and save it for the bread, then drain the second tin into another bowl and whisk in 1 tablespoon of parsley, the sherry vinegar, lemon zest, and black pepper before folding in the sardines and letting them marinate for up to 1 hour.
  • After 45 minutes, set an oven rack 3 inches from the broiler and heat the broiler to high, then brush one side of each bread slice with the reserved sardine oil and place them oil-side up on a cooling rack set inside a half sheet pan. Broil for 2 to 3 minutes until the tops turn golden brown and crisp, watching closely because the bread can go from perfect to too dark fast.
  • Split the avocado, remove the pit, and mash the flesh in each half with a fork.
  • Spread the avocado over the toasted bread, add the marinated sardines evenly, spoon over any dressing left in the bowl, and finish with the remaining parsley, a light sprinkle of coarse sea salt, and lemon wedges on the side.

Notes

Soggy toast: Drain the sardines well and assemble right before serving. If you need a head start, keep the marinated fish, avocado, and toast separate until the final minute.
Bread: Thick-cut sourdough, country loaf, or rye work best. Soft sandwich bread absorbs moisture too quickly and loses the crunch that makes this toast so good.
Sardine tip: Starting with smaller brisling sardines packed in olive oil offers a milder flavor and more delicate texture than larger pilchards.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.
Keyword canned sardine recipe, sardine avocado toast, Sardine Toast