When I first saw this recipe from Alton Brown, I figured I'd give it a try. I'd bought a can of sardines (all in the name of experimentation and exploration), but I didn't quite know what to make. Coupling Alton Brown's recipe with a sale on avocados, I knew just what to do with those sardines. I have to admit, I was a bit surprised at how "unfishy" these sardines were - not complaining, just surprised. These little fish are filled with a plethora of health benefits ranging from omega-3s, good for cardiovascular and brain health, as well as Vitamin D and B12, calcium, and protein, all while maintaining low mercury levels. Combine all those health benefits from sardines with heart healthy avocado (Vitamins B, E, and K), and you've got a tasty and healthy combo - perfect as an appetizer or snack! And you can even mix the sardines into the avocado if you don't want to make them so obvious. :)
Yield: 4 servings
|3.75 ounces||1 can||sardines in oil|
|1 tablespoon||parsley, chopped|
|1 tablespoon||white balsamic vinegar|
|1/4 teaspoon||lemon zest|
|bread, saltines, or crackers||I used 3 slices of bread and 10 saltines.|
- Gather all materials.
- Drain (and reserve oil) from sardines.
- Brush bread/crackers/saltines lightly with oil.
- Toast to desired crispness.
- Combine and mash all materials except toast. You can opt to keep the sardines separate and use as a topping or mix in the sardines. I used the sardines as a topping this time, but I'd mix in the sardines next time.
- Spread mixture over toast.