Branston Pickle and Sardine Sandwiches Recipe
If you love sardines and the rich, tangy preserves known as Branston Pickle, your ship has come in. This is an easy mixture of sardines and pickle to spread on hot buttered toast. But it's actually a sophisticated, clever taste combination of gusty, umami flavours. And, it's an incredibly lean and healthy sandwich topping. Tip: you can skip buttering the toast, spread the mixture out on dry toast or fresh bread slices, cut in quarters and serve as nibbly bits.
Ingredients
Instructions
- Mash the sardines with the Branston Pickle, and stir in a few dashes of the vinegar.
- Make a few pieces of toast, butter the toast, and spread the sardine and pickle mixture over. Eat straightaway.
- Makes 125 g / ½ cup.
Notes
You can use sardines / pilchards interchangeably of course. Use the sardines without any of the oil they came in, but there's no need to drain or dry them any further.
In place of white wine vinegar, you may use any vinegar you have to hand.
Variations:
(1) mix in the oil or sauce that the sardines came in;
(2) mix in some mayonnaise;
(3) add more Branston pickle;
(4) squeeze of lemon juice on top;
(5) a bit of chopped fresh parsley mixed in.
(1) mix in the oil or sauce that the sardines came in;
(2) mix in some mayonnaise;
(3) add more Branston pickle;
(4) squeeze of lemon juice on top;
(5) a bit of chopped fresh parsley mixed in.
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