This recipe is a no-cook, simply slice and serve way to enjoy meaty, plump sardine fillets in a tin. Perfect for a small gathering, the fillets get served over a bed of cucumber, lettuce, red onion and dill for freshness. Rye bread is also sauced with creme fraiche and yellow mustard for subtle tanginess that complements the oily, rich fillets.
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 2 servings |
Ingredients
- 1 tablespoon crème fraiche
- 1 teaspoon yellow mustard
- 2 slices rye bread
- Persian cucumber, thinly sliced
- Bibb lettuce leaves
- Tinned sardine fillets, packed in oil
- Thinly sliced red onion rings
- Flaky salt, for sprinkling
- Chopped fresh dill
Instructions
- Combine the crème fraîche and mustard, then spread on 1 side of each slice of bread. Top each bread slice with some cucumber slices, bibb lettuce, sardine fillets drizzled with oil from the tin and a few red onion rings. Sprinkle with flaky salt and chopped dill.