- 5 T olive oil
- 2 T capers in vinegar, drained
- 4 slices 100% rye bread, toasted
- 125 g plain medium fat cream cheese
- 2 x 106 g cans Woolworths Sild sardines with rapeseed oil
- 2 t Italian parsley, chopped
- 1 lemon, quartered
Heat the olive oil in a pan and fry the capers until crisp, then drain on kitchen paper.
Spread each piece of toast with cream cheese, top with a sardine fillet and sprinkle over the capers and parsley. Squeeze over the lemon juice just before serving.
Cook's note: Flavour, aroma and taste: They are related, but flavour and taste aren’t interchangeable. “Knowing the difference can help you be more intuitive with your cooking,” says Abigail. Taste refers to the five basic tastes in our mouths and on our tongues: sour, bitter, sweet, salty and umami. Aroma relates specifically to our sense of smell and what that tells us about our food. Flavour is when taste and aroma merge. “Try making sardine butter to spread on toast or toss with pasta. Just blend drained sardines with butter and a squeeze of lemon juice” – Abigail Donnelly.