Sardines on Toast with Dukkah

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This recipe pre-dates my 5 Ingredients philosophy.

Sardines on Toast with Dukkah

From Stonesoup

This is a new simple twist on an alltime favourite lunch: sardines on toast. I often serve toasted pinenuts with sardines, but the nutty spiciness of dukkah makes an even better accompaniment to the wee oily fish.

Serves 1
1 can sardines in olive oil, drained
2T lemon juice
2T evoo
1t dijon mustard
1/2 clove garlic
1 slice sourdough bread, toasted
large handful watercress
dukkah
lemon half, to serve

1. Combine lemon juice, oil and mustard in a small bowl.

2. Rub hot toast with the clove of garlic and place on a dinner plate. Top toast with sardines and drizzle with 3/4 of the lemon juice mix. Toss watercress in remaining dressing and place on the plate next to the toast. 

3. Sprinkle toast with dukkah to taste and serve with a lemon half.