Toast with Sardine and Cream Cheese Spread

 sardine

Ingredients 

  • 4 slices of 70% wholemeal bread
  • 1 tin of sardines in oil
  • 250g Philodelphia or other cream cheese
  • 2 tbsp capers
  • 3 sprigs of dill
  • salt
  • freshly ground black pepper

Method

  1. Toast the slices of bread.  Note I made a Panasonic 70% wholemeal loaf but baked it open in the oven.  This produced more of a bread cake.  The slices were soft and elongated oval.  You could easily use a French Bagette.
  2. Drain the sardines then open them and remove the bone.  You could remove the skins if you wish but it is fiddly and messy.  I didn't bother.
  3. Chop the capers reserving a few un-chopped for decoration.
  4. Pluck the dill fronds and cut in half.  Chop the other half.  I used frozen chopped dill as I couldn't get and fresh dill at a reasonable price.
  5. Put the cream, sardines, chopped capers and chopped dill into a bowl and mix well together.
  6. Spread the mixture on the toast, garnish with whole capers and the dill fronds.
  7. Serve immediately otherwise the toast will go soft.

I first made this for a Wine Tasting BBQ on a lovely afternoon.  Many thought it was lovely.