Sardines On Toast

Oxmoor House
6 servings


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3 (4.375-ounce) cans sardines, undrained
Juice of 3 medium lemons
3 tablespoons Worcestershire sauce
1/8 teaspoon hot sauce
6 slices bread, toasted


Drain sardines, reserving liquid. Set sardines aside. Combine sardine liquid, lemon juice, Worcestershire sauce, and hot sauce in a small skillet; bring to a boil. Reduce heat, and add sardines; cook, stirring gently, until thoroughly heated.

Place 3 sardines on each slice of toast; pour pan drippings over sardines. Serve immediately.

Created date

February 2010