TINS ON TOAST: Smoked Sprats | Grilled Sourdough | Honey-Lavender Mascarpone
If you’re a fan of Tins on Toast then your going to want to get in on this one featuring Fangt’s Brisling no. 1 with Heather & Chamomile (generously gifted to me by Caputo’s Market).
Picture: grilled sourdough, gently crisped in the tin’s buttery, small-batch rapeseed oil, layered thick with creamy, honey-whipped mascarpone, topped with a gorgeous array of those golden, smokey sprats and all finished with fresh lavender flowers from the garden and a healthy dusting of flaky salt.
I canned believe how effing good this is 🤤
Tingredients:
• 1 Fangst Brisling no. 1 (smoked sprats with heather & chamomile)
• 1 slice crusty sourdough
• 3 tbs mascarpone cheese
• ½ teaspoon honey (plus more to taste)
• 1 sprig fresh lavender, flours removed
• flaky salt, to taste
Open the Fangst sprats and ogle their beauty (highly recommend doing this in sunlight to get the full experience). Then, get a cast iron skillet going over medium heat and drizzle about half the tin oil on one side of the bread. Flip the bread into the skillet oil side down and move around a bit for good oil coverage. Grill until golden brown, drizzle remaining oil on top side of bread and flip, repeating the process. Once both sides are golden brown, remove toast and place on board.
Meanwhile, every so gently, scoop as much of the heather and chamomile florals off the sprats as possible (being careful not to damage the fishes’ skin) and place in bowl. Add the mascarpone, honey, and a pinch of sea salt and mix to combine. Mince about a third of the of the fresh lavender and stir in as well.
Generously spread the cheese mixture onto the bread. It may start to melt, resembling a thick butter. This is okay. In fact, it makes it even more delicious
With a small fork or tweezers if you got ‘em, carefully place the sprats on top of that creamy goodness. Arrange the remaining lavender buds to your liking and rain on some of flaky salt. Cut in half on the bias if desired.
Canjoy!
Serves 1-2
