Tart apple and crisp celery lighten rich canned sardines. The yogurt dressing holds the topping together without soaking the toast if you assemble it just before eating.
Before you start
Use drained sardines packed in oil and weigh the fish after draining. Chop the apple and celery into small pieces so the topping stays put.
Sardine Toasts with Crunchy Apple and Celery
Tart apple and crisp celery lighten rich canned sardines. The yogurt dressing holds the topping together without soaking the toast if you assemble it just before eating.
Ingredients
Method
- Toast the bread until crisp on both sides, about 3 minutes depending on the toaster.
- Whisk the yogurt, lemon juice and mustard in a bowl. Fold in the apple and celery.
- Break the sardines into large flakes. Fold them into the dressing with a spoon, leaving some pieces intact.
- Divide the topping between the four slices and serve immediately.
Notes
For packed lunches, carry the topping chilled in a separate container and assemble just before eating.
Nutrition estimate per serving
| Energy | 282 kcal |
|---|---|
| Protein | 20 g |
| Carbohydrate | 32 g |
| Fat | 8 g |
| Fiber | 3 g |
Calculated from the listed ingredient weights using standard food composition estimates. Brands, draining and cooking losses can change the values. USDA FoodData Central
Kitchen note
For packed lunches, carry the topping chilled in a separate container and assemble just before eating.
Browse more ideas in the SkilletGlow recipe index.
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