Cook Time 15 minutes
Serves 2
Ingredients
Extra virgin olive oil, for frying
2 large slices of sourdough
Juice and zest of ½ lemon
½ tsp mustard
1 can of sardines, drained
1 small carrot, finely grated
4 green olives, chopped
To Serve
Small handful of picked parsley
1 small French shallot, finely sliced
Method
Heat oil in a pan over medium heat, and toast the sourdough until golden and crisp on both sides.
In a bowl, add lemon juice and zest, mustard, and roughly break up the sardines with a fork. Add the carrot and olives and fold through.
Spoon the sardine mixture generously onto the toasted bread and garnish with parsley and shallots.
