How to Make Sardine Tartine with Sweet-and-Sour Onions | Tasting
Prep Time:
30 minutes
Cook Time:
5 minutes
Servings:
4 servings
Ingredients
  • ½ cup white wine vinegar
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 1 fresh bay leaf
  • Pinch of crushed red pepper flakes
  • 1 medium red onion, very thinly sliced
  • 3 tablespoons currants
  • ¾ cup crème fraîche
  • 6 thick slices country loaf bread, toasted
  • Salt and freshly ground black pepper, to taste
  • 2 tins good-quality sardines packed in oil
  • 3 tablespoons pine nuts, toasted
  • Zest of 1 lemon
  • 1 cup packed flat-leaf parsley
  • Squeeze of lemon
Directions
  1. In a small saucepan over medium-high heat, combine the vinegar, sugar, salt, bay leaf and red pepper flakes. Simmer until the sugar dissolves, 2 to 3 minutes.
  2. In a small mixing bowl, place the onions and currants. Pour the vinegar over and marinate for 30 minutes at room temperature.
  3. Spread a generous amount of crème fraîche on top of each piece of toast and season with salt and pepper. Place a few sardine fillets on each piece and top with onion-currant mixture, toasted pine nuts, lemon zest, parsley and a squeeze of lemon juice, and serve.