Salted sardines on toast

Name: Salted sardines on toast
Yield: 4
Ingredients: 12 sardines, cleaned, butterflied (ask your fishmonger to do this for you); 1.2kg (4 cups) coarse sea salt; 1/2 cup (125ml) extra virgin olive oil; 2 thyme sprigs; 1 oregano sprig, leaves picked; Toasted sourdough and lemon wedges, to serve

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Mike McEnearney's salted sardines on toast

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by Mike McEnearney

Chef and delicious. columnist

Feb 01, 2016

With a little sugar and spice (and salt and herbs), you can cure your own fish with minimum fuss and maximum flavour. Take the plunge with Mike McEnearney's salted sardines on toast.

12 sardines, cleaned, butterflied (ask your fishmonger to do this for you)
1.2kg (4 cups) coarse sea salt
1/2 cup (125ml) extra virgin olive oil
2 thyme sprigs
1 oregano sprig, leaves picked
Toasted sourdough and lemon wedges, to serve

Method

1.

Rinse the sardines under cold water and pat dry with paper towel.
2.

Spread 2 cups (600g) salt over the base of a glass or ceramic dish.
3.

Lay the sardines, skin-side up, over the salt and coat with the remaining 2 cups (600g) salt.
4.

Cover with plastic wrap and place in the fridge for 24 hours to cure.
5.

Rinse the sardines briefly under cold water. Pat dry with paper towel.
6.

Pour 1/4 cup (60ml) olive oil into a small container fitted with a lid.
7.

Arrange half the sardines over the base and top with 1 thyme sprig and half the oregano.
8.

Add the remaining oil and layer the remaining sardines and herbs.
9.

Cover with plastic wrap and place in the fridge for a further 24 hours to marinate.
10.

Remove sardines from the fridge 1 hour before serving to bring to room temperature.
11.

Serve the drained sardines on toasted sourdough, drizzled with marinade and with lemon wedges on the side to squeeze over.