Sardine Toast with Pickled Onions and Cucumber


Sardine toasts are a weekend luxury that I indulge in when I do not need to breathe on someone for the next few hours.  I even eat this for breakfast when I want to start off the day with some delicious protein, omega-3 and calcium.  Searing the skin with a blow torch adds a smoky flavor that is balanced by the pickled shallots, cucumbers and Italian parsley.


  • Can of sardines packed in olive oil
  • Few slices of toasted bread
  • 2 tsp Italian parsley, minced
  • 1/2 red onion, finely diced
  • 1/2 hot house seedless cucumber, diced
  • Japanese seasoned vinegar (used for sushi or salad)




  1. Place diced onions in a bowl. Fill withJapanese seasoned vinegar until onions are covered with liquid. Pickle for about 30 mins. Note that the onions will produce liquid. 
  2. Remove sardines from can and place them on a plate. Using a blow torch, lightly sear the sardines.
  3. Place sardines on toast and top with picked onions, fresh cucumber and parsley.

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