Ingredients
- 2 (3.75-ounce) tins sardines in olive oil (mine were in tomato sauce; that works too)
- 2 tablespoons finely chopped parsley
- 1 tablespoon vinegar (he suggests sherry vinegar; I used apple cider vinegar)
- Zest from one lemon, and the leftover (naked) lemon cut into 4 wedges
- Freshly ground black pepper
- 4 slices good bread (I used wheat, he did sourdough)
- 1 ripe avocado
- Sea salt
Description
Serious Eats
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter