Canned sardines with natural smoke flavor make a fast, briny dinner when spread thick on rubbed garlic toast. This shelf does the work; you just need bread. Serve with a sharp salad or pickled vegetables to cut the salt.

Serves 2. 15 minutes, 10 at the stove.

About 310 calories a serving, 20 g protein, 32 g carbohydrate, 11 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Toast 4 slices of bread until golden at the edges. While it toasts, mince 2 garlic cloves.5 min
2. Rub each warm toast slice with the cut side of a halved garlic clove, then drizzle with 1 tablespoon of extra virgin olive oil total across the four slices.
3. Drain the sardines, reserving the oil. Mash the fish with a fork, then stir in the reserved oil from the tin. Taste and adjust salt and pepper.
4. Spread the sardine mixture evenly over the toasts and serve right away.

Note Swap the toast for crackers if you prefer. Leftovers keep in the fridge for a day; reheat gently or eat cold. Serve with thinly sliced red onion, lemon wedges, and a sharp green salad or pickled cucumbers.