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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.
Print Recipe
Prep Time 12 minutes
Cook Time 3 minutes
Servings: 2 servings
Calories: 282
Ingredients Method Notes

Ingredients
  

  • 100 g drained canned sardines in oil
  • 100 g sturdy sourdough 4 slices
  • 80 g tart apple cored and diced
  • 40 g celery finely diced
  • 50 g plain 2% Greek yogurt
  • 10 g lemon juice
  • 8 g Dijon mustard

Method
 

  1. Toast the bread until crisp on both sides, about 3 minutes depending on the toaster.
  2. Whisk the yogurt, lemon juice and mustard in a bowl. Fold in the apple and celery.
  3. Break the sardines into large flakes. Fold them into the dressing with a spoon, leaving some pieces intact.
  4. 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.