Sardines on Toast with Skyr Tartare by Lucas Vallecillos

Ingredients

• 1 loaf sourdough or rustic bread, sliced into 8 pieces
• 1 tin high-quality sardines in extra virgin olive oil, about 120 g drained
• 1/2 cup sun-dried tomatoes, finely chopped
• 1 cup cherry tomatoes, halved
• 1 tbsp honey
• 1 tbsp red wine vinegar
• 1/2 tsp chili flakes or Espelette pepper
• 1/2 tsp salt, divided
• 1 cup skyr
• 2 tbsp capers, drained and chopped
• 4 cornichons, finely chopped
• 2 tbsp fresh dill, chopped
• 1 celery stalk, finely chopped
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/2 tsp black pepper, divided
• 2 tbsp chives, finely sliced
• 2 tbsp extra virgin olive oil, plus more for drizzling

Instructions

1. Toast the bread in a skillet or under the broiler for 3-5 minutes, until golden and crisp at the edges.
2. Make the agrodolce tomatoes by combining sun-dried tomatoes, cherry tomatoes, honey, red wine vinegar, chili flakes, and 1/4 teaspoon salt in a bowl; let sit for 10 minutes, stirring once or twice, until glossy and lightly saucy.
3. Mix the skyr tartare by stirring together skyr, capers, cornichons, dill, celery, lemon zest, lemon juice, and 1/4 teaspoon black pepper until well combined.
4. Warm the sardines gently in their oil for 1-2 minutes, just until loosened and glossy, or leave them at room temperature if preferred.
5. Assemble by spreading a thick layer of skyr tartare over each toast, topping with sardines and spooning over the tomato agrodolce.
6. Finish with chives, the remaining black pepper, and a drizzle of extra virgin olive oil, then serve immediately while the toast is crisp.