Portuguese Sardine Toast with Feta & Seaweed Crunch

Lisbon tinned-fish bar × Japanese snack bar. A café signature at Organic Matters.

From the shop

• Sottolestelle Bread with 6 Seeds or Sottolestelle Turmeric Bread
• Mar Sardines in Organic Extra Virgin Olive Oil
• Organic Greek Feta
• Gherkins
• Seaweed Snack Sesame or Seaweed Snack Wasabi
• Pumpkin Seed Oil
• Himalayan Pink Salt (fine) or Black Himalayan Salt (fine)
• Yeast Flakes (optional)

You will also need

• 1 lemon (for zest)
• Chilli flakes, if you like heat

Serves 2

Method

1. Toast thick slices of the seed bread until the edges crackle.
2. Drain the sardines, keeping 1 tsp of their olive oil.
3. Lightly smash most of the sardines with lemon zest, a pinch of black Himalayan salt, a few drops of pumpkin seed oil and the reserved olive oil. Keep a few fillets whole for the top.
4. Spread a thin smear of feta on the warm toast.
5. Add the smashed sardines, then lay the whole fillets on top.
6. Finish with thin gherkin coins, crumbled sesame seaweed, chilli flakes if you like heat, and a sprinkle of yeast flakes for a savoury, parmesan-like note.

Tips

• Veg swap: skip the sardines and use warm sliced beetroot with the feta and the same seaweed crunch.