Prevent your screen from going dark
Makes 4 servings 1x
Time less than 30 minutes
Prep | Cook
Turn the broiler to high; put the rack 6 inches from the heat.
Peel and chop the shallot; put it in a medium bowl.
Chop 2 or 3 pickles; add them to the bowl.
Chop 1/4 cup parsley and add it to the bowl.
Put 8 slices bread on a rimmed baking sheet.
Broil the bread, turning once until lightly browned on both sides, 2 to 5 minutes total.
Trim and thinly slice the lemon for garnish.
Pluck some parsley sprigs from the remaining bunch for garnish. (Save the rest for another use.)
Add 1 tablespoon Dijon mustard to the bowl and sprinkle with salt and pepper. Stir with a fork to incorporate the shallots, pickles, and parsley. Add olive oil a teaspoon at a time until the dressing is glossy but still spreadable, then add 1 teaspoon brine from the pickle jar. Taste and adjust the seasoning, adding more brine or if you like.
When the bread is as light or dark as you like, remove it from the broiler. While it’s still warm, spread some dressing on each slice. Top with a sardine (or mackerel) and serve, garnished with thinly sliced lemon and parsley sprigs.
– Recipe from How to Cook Everything Fast: Completely Revised and Updated