Sardines on toast
by Adam Gray
Return to Recipe
Print
Ingredients
Oils & Vinegars
50ml of rapeseed oil
olive oil
130ml of white wine vinegar
135ml of first press olive oil
Fruit & Vegetables
80g of shallots, sliced
1/2 lemon, juiced
60g of cucumber, diced
60g of tomatoes, diced
4 radishes, cut into discs
Bakery
1/2 loaf of bread
Fish & Shellfish
12 sardine fillets
Store Cupboard
sea salt
1 tbsp of plain flour
4 tbsp of caster sugar
1 tbsp of English mustard powder
2 eggs
salt
pepper
30ml of tomato ketchup
15g of Dijon mustard
Dairy
150ml of double cream
Salad & Fresh Herbs
1 handful of micro cress