Sardine Toasts with California Avocado - California Avocados
Get your salty, protein fix with this sardine toast made with creamy, fresh California Avocados.
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Cooking tools:
- Instant-read thermometer
- Cheesecloth
- Fine-mesh sieve
- Pastry brush
- Oven
- Baking sheet
- Saucepan
- Pot
- Non-reactive bowl
- Chef's knife
- Cutting board
- Colander
- Whisk
- Wooden spoon
- Measuring spoon
- Measuring cup
- Serving platter
- Stove
- Refrigerator
Ingredients
- 4 fresh sardines, fileted
- 2 Fresh California Avocados**
- 1 baguette or pain de mie loaf, cut into 8 – 1/8" thick slices
- 3 Tbsp. olive oil, divided
- 2 Tbsp. fresh lemon juice
- 8 sprigs tarragon, dill, or parsley
- As needed Salt and pepper to taste
- 9 oz. (1 medium) red onion, thinly sliced
- Escabeche Pickling Liquid (recipe follows)
- Chili Oil (recipe follows)
- Escabeche Pickling Liquid (Yield: 3 ½ cups)
- 9 oz. (1 medium) yellow onion, thinly sliced
- 1 cup fresh lime juice
- 1 cup fresh orange juice
- 1/4 cup sweet white wine
- 2 tsp. granulated sugar
- 3 Tbsp. kosher salt
- 1 jalapeno pepper, halved lengthwise, seeded, very thinly sliced
- Chili Oil (Yield: ½ cup)
- 1/2 cup vegetable oil
- 1 1/2 tsp. Paprika
- 1/2 tsp. smoked paprika
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