Sardine Tartine with Currants and Onions

A fine open-faced sandwich (Donna’s version) that is good enough to serve to company. And t is easy enough to make for a quick meal anytime. Go ahead and open some of those cans of sardines that you have on your shelf.

  • 1/2 cup white wine vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 3 fresh bay leaves
  • Fresh ground black pepper (or pinch red pepper flakes)
  • 1 medium onion, sliced very thin
  • 3 tablespoons currants (dried)
  • 3/4 cup crème fraiche (alternatively
    Donna says: use a good quality sour cream and add a bit of kiefer culture to intensify the flavor
  • 6 slices of country loaf bread, toasted
  • Salt and pepper to taste
  • 2 tins of good quality sardines packed in oil
  • zest of 1 lemon
  • 1/2 cup or more chopped flat leaf parsley
  • squeeze of lemon
  1. In a small saucepan over medium-high heat, simmer the vinegar, sugar, salt, bay leaves and pepper until the sugar dissolves – 2 to 3 minutes
  2. In a small mixing bowl, place the onions, currants and vinegar mixture and marinate at room temperature for about 30 minutes.
  3. Spread a generous amount of crème fraiche (or sour cream) on each piece of toast – don’t skimp on this part! Then season with salt and pepper. Place a few sardines on each piece and top with the marinated onions and currants. Add lemon zest, parsley and a squeeze of lemon and serve

Recipe adapted by Donna from the Tasting Table Test Kitchen website

Partners

Story County Community Foundation