Smoked Sardines on Toast Recipe

Ingredients

• 8 pieces Cornish Ring‑Netted Sardines (fresh, small sardines; keep heads for garnish if desired)
• 2 tablespoons Coarse Sea Salt (for curing the fish)
• 1 teaspoon Freshly Ground Black Pepper (adds a light peppery finish after smoking)
• 1 small Red Onion (finely chopped; keep some green stem for extra flavor)
• 1/2 cup Flat‑Leaf Parsley (roughly chopped; include stems for texture)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 3 tablespoons Extra Virgin Olive Oil (good quality, for dressing)
• 4 slices Rustic Bread Slices (sturdy enough for topping; can use sourdough or whole‑grain)
• 1 handful Untreated Wood Shavings (ensure they are untreated and food‑safe; for hot smoking)

Instructions

1. Scale, gut and butterfly the sardines

   Using your fingers or kitchen shears, gently rub the scales off each sardine. Cut open the belly, remove the guts, and discard the head. To butterfly, press along the backbone to push the bones out, then flip the fish, separate the head from the flesh and pull out any remaining bones, leaving a flat, mostly boneless fillet.

   Time: PT10M

2. Cure the fish with salt

   Lay the butterflied sardines on a clean board, sprinkle 2 Tbsp coarse sea salt over them, then turn and salt the other side. Let them sit for about 5 minutes to draw out moisture.

   Time: PT5M

3. Rinse and pat dry

   Rinse each sardine quickly under cold running water to remove excess salt, then pat dry with paper towels. Do not leave them soaking.

   Time: PT2M

4. Prepare parsley‑lemon dressing

   Finely chop the red onion (including some green stem) and roughly chop the parsley leaves and stems. In a mixing bowl combine the onion, parsley, 2 Tbsp lemon juice, 3 Tbsp olive oil, and a pinch of pepper. Stir until well mixed.

   Time: PT5M

5. Set up the hot smoker

   Place a generous handful of untreated wood shavings in the bottom of the smoker, ensuring they are not chemically treated. Position the rack inside, close the lid, and pre‑heat until the shavings start to smolder (about 200 °C).

   Time: PT2M

   Temperature: 200°C

6. Hot‑smoke the sardines

   Place the cured sardine fillets on the smoker rack, skin side up. Smoke for 5–6 minutes, keeping the lid closed. The fish should turn opaque and firm up.

   Time: PT6M

   Temperature: 200°C

7. Toast the bread

   While the fish finishes, toast the rustic bread slices until golden and crisp.

   Time: PT2M

8. Plate and serve

   Arrange a toasted slice on each plate, lay a smoked sardine butterfly on top, drizzle with the parsley‑lemon dressing, and garnish with a few extra parsley leaves. Serve immediately.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

20 g

Fat

12 g

Fiber

2 g