Confession time: I hate bananas. Wait that’s not the right confession. Let’s try again, shall we? Confession: I love canned tinned fish. There I said it. And you know what? I’m not ashamed, even if Top Chef made me feel like I should be this season*. Tinned fish can be delicious. And so much more affordable than it’s fresh counterpart. Sure, some fish (salmon and tuna) are better after being mixed with mayo and some flavorful add-ins (this changed my life people. And I wish I were exaggerating.), but others are delightful without any help. Smoked trout or oysters? All I need is a fork.
Which brings us back to sardines. I love sardines. But not everyone does. Even people who have never eaten a sardine are quick to tell you how much they hate them. Ummm...why? They’re amazingly good for you. They're sustainable. And I'm not the only person that likes them.
I’ve been making this sardine toast for a couple years, and I am not alone. This is the perfect sardine introduction dish. The sherry vinegar cuts through the richness of the fish and the avocado, although lemon juice or apple cider vinegar work equally well. The herbs are easily changed too. Want to go South of the border? Swap parsley for cilantro and add some green onion (and Tapatio if you have it). Don’t have any fresh herbs? Dried dill works amazingly well. Make the recipe as written, but add a smear of Dijon mustard under the avocado, and suddenly you could be in France.
Ahhh, the powers of canned fish.