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Sardinillas con guacamole en tostada (Guacamole on toast with silver sardines)

A plate of sardine-on-toast appetisers

Sardinillas con guacamole en tostada (Guacamole on toast with silver sardines)

Name: Sardinillas con guacamole en tostada (Guacamole on toast with silver sardines)
Prep time: 10 min
Total time: 10 min
Yield: 12
Cuisine: Spanish
Ingredients: 12 slices of baguette toasted; 125g tin of sardinillas in olive oil (small silver sardines); 2 ripe avocados; 100g red or white onion peeled and finely chopped; 1 small tomato skinned, deseeded and finely chopped; ½ Serrano pepper or jalapeño deseeded and finely chopped; 30g coriander leaves roughly chopped; ½ lime juiced

María José Sevilla

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Serves 12

Easy

Prep: 10 mins

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Top toasted baguette slices with smooth guacamole, silver sardines and plenty of olive oil for a true taste of the Basque Country

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Try sardinillas con guacamole en tostada (Guacamole on toast with silver sardines), then discover chorizo, potato and parsley tortilla, ham croquetas or patatas bravas and chorizo salad.

Basque Country is a major producer of canned fish, including tuna, anchovies, sardines and sardinillas, which are tiny silver sardines – a true delicacy. Although guacamole is Mexican in origin, it’s been used frequently in the preparation of pintxos since the 80s. If you can’t find a Serrano pepper, use any other similar variety of green chilli pepper. Don’t make the guacamole too far in advance, as it will discolour.

Recipes extracted from La Cocina Vasca by Maria José Sevilla (£22, Ryland Peters & Small). Photographs: Clare Winfield, © Ryland Peters & Small. Recipes are sent by the publisher and not retested by us.

Guacamole on toast with silver sardines recipe

Ingredients

Nutrition

12 slices of baguette

toasted
125g tin of sardinillas in olive oil (small silver sardines)

GUACAMOLE

2 ripe avocados
100g red or white onion

peeled and finely chopped
1 small tomato

skinned, deseeded and finely chopped
½ Serrano pepper or jalapeño

deseeded and finely chopped
30g coriander leaves

roughly chopped
½ lime

juiced

Nutrition: per serving

kcal126
fat9g
saturates2g
carbs7g
sugars1g
fibre2g
protein3g
salt0.2g

Method

step 1

To make the guacamole, halve the avocados and remove the stones. Scoop out the flesh into a bowl and roughly mash using a fork – do not make the guacamole completely smooth. Fold in the onion, tomato, chilli and coriander. Squeeze in the lime juice and season with plenty of salt and black pepper. Taste and add more lime juice, if needed.
step 2

Spoon some guacamole onto each slice of toast and arrange the sardinillas on top. Drizzle a few drops of olive oil from the can over each sardine. Season with plenty of freshly ground black pepper. Spear with a cocktail stick to secure before serving, if you like.

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Authors

María José Sevilla

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