|Day Part||Dinner, Lunch, Snack|
|Menu Part||Appetizer/Small Plate|
It may not be wildly popular, but the sardine does enjoy a dedicated following. Toasted bread, a little olive oil and a lemony aïoli really make these little fish shine. The dish can also be prepared with fresh anchovies, when in season.
1⁄2 cup dill, chopped
1⁄2 cup chives, chopped
3⁄4 cup olive oil
1⁄2 tsp. salt
Oil, as needed for frying
24 slices pain de mie bread, crusts removed
8 fresh sardines, filleted
6 oz. lemon aïoli
8 sprigs dill
1. In bowl of a food processor, puree dill and chives with oil and salt until smooth. Allow to sit 30 min; strain and reserve.
2. Cut bread slices into thirds, toast in hot oven until golden. Season sardines with salt and pepper, roast until just cooked through, reserve.
3. To assemble the snacks, top half the toasted bread sticks with roasted sardines, a smear of lemon aïoli and additional herb sprigs, if desired.
4. Per order: In an oiled heavy skillet over medium heat, place three of the assembled sandwiches. Gently press together and heat through, flipping once. Transfer the toasted sticks to a plate; drizzle edges with green herb oil.