Recipe courtesy of Laura Calder
Episode: Frenchified
Chris Mooney's Sardine Tartines Platter
Total:
14 min
Active:
5 min
Yield:
4 to 6 servings
Level:
Easy
Total:
14 min
Active:
5 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 2 tins sardines, packed in olive oil
  • 1 baguette, halved lengthwise and cut into pieces
  • 1 lemon, for serving
  • Cold butter, for serving
  • Freshly ground black pepper, for serving
  • 2 tins sardines, packed in olive oil
  • 1 baguette, halved lengthwise and cut into pieces
  • 1 lemon, for serving
  • Cold butter, for serving
  • Freshly ground black pepper, for serving

Directions

Open the tins of sardines, drain off the excess oil, and set the tins in the middle of a lovely, long platter. Halve the baguette lengthwise, then cut into pieces. Toast them, and arrange around the sardines. Cut the lemon into wedges and pile on the platter as well. Serve with a pot of cold (preferably unpasteurized) butter and pepper for grinding over top.

Open the tins of sardines, drain off the excess oil, and set the tins in the middle of a lovely, long platter. Halve the baguette lengthwise, then cut into pieces. Toast them, and arrange around the sardines. Cut the lemon into wedges and pile on the platter as well. Serve with a pot of cold (preferably unpasteurized) butter and pepper for grinding over top.

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