Add an extra garlic kick to this dish by rubbing a fresh garlic clove over one side of the grilled bread
|Prep time||20 minutes|
|Cook time||15 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Combine the mayonnaise, lemon, horseradish and garlic in a small bowl and set aside.
Finely chop the parsley. Finely slice the fennel bulb and radishes. Place in a bowl and toss with 1 tbsp of olive oil, sea salt and pepper.
Heat a grill barbecue to a medium-high heat. Rinse the sardines under cold running water. Drain well on kitchen paper towels and dab to dry. They need to be completely dry for grilling.
Drizzle the sardines and sourdough with 1 tbsp of olive oil then gently place them on the hot grill and cook for approx. 2-3 minutes per side.
Generously spread one side of each sourdough toast with the horseradish aioli and top with the sardines and fennel salad. Serve immediately.