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Anti-inflammatory sardine toast on grilled sourdough topped with green peas, fresh arugula, dill, shallot and lemon zest, served on a speckled ceramic plate with halved lemon and a bowl of olive oil.

Anti-Inflammatory Sardine Sourdough Toast

5 from 1 vote
A protein-packed, anti-inflammatory open toast that comes together in 15 minutes.
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Prep Time 15 minutes
Cook Time 0 minutes
Servings: 2
Course: Breakfast, Lunch
Cuisine: Mediterranean
Calories: 445
Ingredients Method

Ingredients
  

  • 1 can sardines in olive oil or fresh spring water
  • Zest and juice of 1 lemon reserve juice for dressing
  • 2 tablespoons fresh dill chopped
  • 1 small shallot diced
  • 1/2 cup English peas
  • 2 tablespoons capers
  • A handful of fresh arugula
  • Salt and pepper to taste
  • Fresh sliced sourdough bread
For the Dressing
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • Lemon juice reserved from above
  • Salt and pepper to taste

Method
 

  1. Whisk together olive oil, Dijon mustard, and lemon juice. Season with salt and pepper.
  2. In a bowl, gently combine sardines (broken into chunks), lemon zest, fresh dill, diced shallot, English peas, and capers.
  3. Drizzle the dressing over the sardine mixture and toss gently.
  4. Toast or grill your sourdough slices.
  5. Spoon the sardine mixture onto the sourdough and top with fresh arugula.
  6. Season with extra salt and pepper if needed. Serve immediately.