Lemon Ricotta Sardine Toast
Picture rispy bread, grilled in lemony tin oil, smothered in a pillowy cloud of whole-milk ricotta and lemon zest, and topped with some silvery swimmers, all finished with fresh tarragon and a healthy dusting of Maldon salt.
Perfect for breakfast, lunch, or tinner, this dish is as easy as it is delicious.
Ingredients
1 tin premium sardines in olive oil with preserved lemon
1 piece crusty bread
100 grams (or just under ½ cup) whole milk ricotta cheese
zest of 1 large lemon
pinch kosher salt
dozen fresh tarragon leaves
Maldon for finishing
Preparation
1. Get a cast-iron skillet going over high heat. While pan is warming up, open the tin and drizzle a generous amount of tin oil on one side of the bread. Place bread oil side down in hot pan and move it around to ensure good oil/bread contact. Turn heat down to medium and grill until golden brown and crispy.
2. Meanwhile, add ricotta, lemon zest, and a pinch of kosher salt to a small bowl and mix to combine. Taste, add more salt if needed.
3. Pour remaining tin oil on top side of bread, flip, and repeat the process of step one. When the second side is golden brown and crispy, remove from skillet and transfer to a board.
4. Spoon ricotta mixture onto the toast and gently move the sardines from tin to toast being mindful not to break them. Kitchen tweezers work great for this, but a fork will also work fine if you’re careful.
5. Arrange tarragon leaves on top to your liking and finish with a dusting of Maldon salt
Canjoy!
Serves 1-2
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