Published Sunday, 31 August, 2008 by Anne
- Empty tin out onto plate for preparation. If you're not fussy you can mash the sardines up whole - scales, backbone and all - but if you don't want to eat another being's spinal cord then split the fish down the belly with a sharp knife and open it up.
- Carefully remove the spinal cord with the knife, and if desired scrape the scales off. Mash the flesh up with a fork.
- Toast one side of the bread under a grill. Spread the fish paste over the other side then grill until the fish is slightly brown and the bread is toasted.
is quick & yummyy
A fish on toast delight
Is this even a recipe? who knows. but it's what i had for tea and i must say i was pleased!
No eggs? no problem!