Sardines on toast with sorrel and horseradish alioli
- June 2015
- Serves 4-6
- Hands-on time 15 min, barbecue time 10 min
Sardines work beautifully cooked on a barbecue. The punchy horseradish and citrussy sorrel in this recipe add contrast to the rich, oily fish. You can find sorrel in season in the UK from around May.
- 33.9g (5.6g saturated)
- 13.9g (1.7g sugars)
Get the barbecue searing hot before you start grilling and make sure the sardines are well oiled on both sides or they’ll stick. You can cook the sardines in a hot griddle pan – the same rules apply.
Make the alioli up to 3 days ahead and keep covered in the fridge. Pickle the onions a few hours in advance, leave them to soften in the vinegar, then drain and keep in a covered bowl.
Sorrel is a citrussy leaf that works brilliantly with sardines. Find it in large supermarkets or greengrocers, or use watercress, tossed in a squeeze of lemon juice (but don’t wilt it on the barbie).
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