Lemon Ricotta Sardine Toast

This recipe’s been swimming around my noggin for a sandful of months now and when the brilliant folks @fishwife reached out with their Spanish sardines in extra virgin olive oil and preserved lemon I just knew it was time to give it a whirl!

Picture: crispy bread, grilled in lemony tin oil, smothered in a pillowy cloud of whole-milk ricotta and lemon zest, and topped with @fishwife's silvery swimmers, all finished with fresh tarragon and a healthy dusting of @maldonsalt.

Perfect for breakfast, lunch, or tinner, this dish is as easy as it is delicious.
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• 1 tin @fishwife Spanish sardines in olive oil with preserved lemon
• 1 piece crusty bread
• 100 grams (or just under ½ cup) whole milk ricotta cheese
• zest of 1 large lemon
• pinch kosher salt
• dozen fresh tarragon leaves
• @maldonsalt for finishing
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1. Get a cast-iron skillet going over high heat. While pan is warming up, open the tin and drizzle a generous amount of tin oil on one side of the bread. Place bread oil side down in hot pan and move it around to ensure good oil/bread contact. Turn heat down to medium and grill until golden brown and crispy.

2. Meanwhile, add ricotta, lemon zest, and a pinch of kosher salt to a small bowl and mix to combine. Taste, add more salt if needed.

3. Pour remaining tin oil on top side of bread, flip, and repeat the process of step one. When the second side is golden brown and crispy, remove from skillet and transfer to a board.

4. Spoon ricotta mixture onto the toast and gently move the sardines from tin to toast being mindful not to break them. Kitchen tweezers work great for this, but a fork will also work fine if you’re careful.

5. Arrange tarragon leaves on top to your liking and finish with a dusting of @maldonsalt

Canjoy!

Serves 1-2