Fancy sardines on toast
fromsbs.com.auwww.sbs.com.au/food/the-cook-up-with-adam-liaw/recipe/fancy-sardines-on-toast/m6pz1b6kx
Tinned sardines get a Nornie Bero-style glow-up with the addition of pickled onion and karkalla, a pinch of ground pepperberry and some sunrise limes for freshness. Serve on freshly toasted sourdough for the ultimate brunch or breakfast to share with friends!
Ingredients
Instructions
For the pickled onion and karkalla: In a small saucepan, heat the vinegar, water, sugar, salt, coriander, pepperberry cinnamon leaves, stirring until the sugar dissolves. Remove from the heat. Place the karkalla, onion and garlic in a sterilised glass jar. Let the pickling liquid cool for 3 minutes, then pour into the jar. Allow to pickle overnight before using. This will keep for 2 months in the fridge.
Generously drizzle the sourdough with olive oil, then place into a large, heavy-based frying pan. Toast, turning occasionally until golden brown and crisp. Remove to serving plates and set aside.
In a small bowl, combine the tomatoes, sunrise limes, a pinch of sea salt flakes and ground pepperberry, a drizzle of olive oil and toss lightly to combine. To serve, divide the sardines between the toasted sourdough, then spoon over the tomato salad. Top with pickled onion and karkalla and serve with lemon wedges on the side.
