Mitch Tonks’ Ultimate Sardines on Toast

preparation 15 minutes
Serves 2

This is sardines on toast the Mitch Tonks way, which means you'll be using the oil from the sardine tin to make your own mayo, and using sustainably sourced and canned fish.

Recipe taken from Rockfish: The Cookbook by Mitch Tonks (£18) Photography: Chris Terry

Ingredients Method

1 x 140g can sardines
½ red onion, finely sliced
1 tablespoon capers, rinsed and drained
1 tablespoon finely chopped curly parsley
1 dill pickle, finely sliced
2 slices of sourdough bread
Salt and white pepper
For the mayonnaise:
1 egg yolk
1 tsp Dijon mustard
1 tbsp tomato paste
Oil from tin of sardines
Tabasco sauce (optional)

Make the mayonnaise. Whisk egg yolk, dijon mustard and tomato paste. Drain the oil from a 140g can of sardines and slowly drizzle it into the yolk mixture while whisking to build up a nice thick mayonnaise. Season and add a splash of Tabasco to taste.

Put the sardines in a bowl with the onion, capers, parsley and pickle. Gently break up the fish but leave nice chunks. Season. Toast the bread, then heap the sardine mixture on top. Serve the mayo on the side.