Smoked Sardine Toasts With Lemon Mayo and Fennel Salad


Think of this as a tuna sandwich with an elegant, adult twist.

Photo: Greg DuPree
Hands On Time:
10 mins
Total Time:
10 mins
4 servings

First, you'll make a lemony garlic mayo to spread on toasted multigrain bread. You'll nestle sardine fillets into the schmear, and pile a fresh fennel-radish salad on top. If you want a more filling meal, add a white bean salad or sliced summer tomatoes sprinkled with flaky sea salt. Oh, and a glass of white wine wouldn't hurt, either.

P.S. If sardines are a little too "fishy" for you, swap in olive-oil packed tuna. No matter what you choose, make sure to buy sustainably-fished sardines or tuna.


  • ½ cup mayonnaise

  • 2 teaspoons lemon zest plus 3 Tbsp. fresh juice (from 1 lemon)

  • 1 clove garlic, grated

  • ½ cup loosely packed fresh flat-leaf parsley leaves

  • 1 small fennel bulb, thinly sliced

  • 2 radishes, thinly sliced

  • 2 teaspoons olive oil

  • ½ teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

  • 4 slices multigrain bread, toasted

  • 2 4¼-oz. cans smoked sardines, drained, halved lengthwise


  1. Stir together mayonnaise, lemon zest, and garlic in a small bowl.

  2. Toss together parsley, fennel, radishes, lemon juice, oil, salt, and pepper in a medium bowl.

  3. Spread 2 tablespoons mayonnaise onto each toast. Arrange 3 sardine pieces on each toast; top with fennel salad.

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