Smoked Sardine Toast with Radicchio Salad and Pickled Onions - Heart-healthy toast that is great for #toasttuesday, lunch, or as an appetizer!

Not going to lie, this was my first sardine recipe on the blog as well as my first sardine recipe creation to date! I’m not quite sure why it has taken me until now because I love all things fish! The only thing I can come up with is that I think it’s the most underrated fish in the nutrition world and because it’s not the most photogenic thing to shoot. But...that’s just me!

But if you are hesitant about sardines or automatically thinking of another fish to sub out for this recipe, don’t do it!

Flavor-wise - go with smoked sardines as it’s reminiscent of smoked salmon. Hello, bagel and lox or my everything bagel and lox socca pizza!

Health-wise - Heart-healthy benefits including omega-3 fatty acids, vitamin B-12, vitamin D, calcium, and minerals like iron, zinc, potassium, and magnesium.

Want to know more about sardines!? Check out my fellow FNTP gal pal and creator of #sardineweek, Kendall McKinven IG page on all things sardines!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

Smoked Sardine Toast with Radicchio Salad and Pickled Onions - Heart-healthy toast that is great for #toasttuesday, lunch, or as an appetizer!

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Ingredients

Toast

2 slices of sourdough bread or bread of choice

Spread

¼ cup Goat cheese, plain greek yogurt, or dairy/non-dairy spread of choice

Radicchio Salad

½ head of radicchio (finely chopped)
5 radishes (thinly sliced)
1 English cucumber (thinly sliced)
5-10 olives (sliced in half)
¼ cup extra virgin olive oil
3 garlic cloves (minced or sliced)
1 tsp (or more) red hot chili flakes
S&P

Pickled Onions

½ red onion (thinly sliced)
½ cup apple cider vinegar (with the mother)
1 tsp fine sea salt
½ Tbsp pure maple syrup (or another sweetener)
Filtered water

1 can smoked sardine filets of choice (wild-caught & sustainable)

Garnish

Lemon juice, sea salt flakes, fresh dill, extra virgin olive oil, capers, chili flakes

Directions

In a 16 oz mason jar, place thinly sliced onions in a 16 oz mason jar or jar of choice. Add apple cider vinegar, sea salt, and sweetener of choice. Fill to the top with filtered water. Screw on the lid and shake vigorously to combine all ingredients. Make sure the onions are evenly coated with the vinegar mixture. Let the onions marinate for 30 minutes.
In a medium bowl, add chopped radicchio and sliced radishes, cucumbers, and olives. In a small saucepan, heat oil on low-medium heat and add garlic. About halfway when the garlic is turning brown, sprinkle chili flakes. Once the garlic and chili flakes are aromatic, turn the heat off. Let the oil mixture cool before tossing it into the salad until fully coated. Season with S&P.
To assemble your smoked sardine toast: toast 2 slices of sourdough bread, spread dairy/nondairy mixture, top with radicchio salad mixture, pickled onions, 2-3 sardine filets per toast and garnish with desired toppings. Enjoy!
**For the pickled onions - Refrigerate in a sealed container for up to two weeks. Great as a garnish on tacos, eggs, or making more smoked sardine toasts!
**You will have leftover radicchio salad which is great as a side dish, turn into a meal by adding a fish of choice, or making more smoked sardine toasts!