In my childhood this dish was a regular favourite.
The joke was that because of its propensity to slide off the plate, we
suspected that it had been on the floor at least once before reaching the
table.
When I remembered this first or second course from the past and made it
for Margreet one evening, she said that she could eat it on every night of the
week.
SARDINES ON TOAST
You will need:
One can of sardines for two
people
Its oil
Vinegar
Toast
Pepper and salt
Make a slice of toast for each
person and then cut off and discard the crusts.
Empty the can of sardines with
its oil into a frying pan.
Slice delicately through the
backs of the fish to divide each in half, placing them with the skin side down.
Don’t worry if they break up a bit.
Add a little vinegar to the oil
and mix it in.
Fry the sardine sides slowly
until they just begin to crispen.
With a spatula lay the fish on
the toast and pour over just a little of the oil/vinegar mixture from the pan.
Salt them and mill over some
pepper.
Serve (being careful not to let
them slip to the floor).
