Sardines on toast with sorrel and horseradish alioli recipe | delicious. magazine

Ingredients

• ½ red onion, finely sliced
• 3 tbsp cabernet sauvignon vinegar or other red wine vinegar
• 4 large slices good quality bread (sourdough would work well)
• Olive oil for drizzling
• 8 large sardine fillets or 4 butterflied sardines (ask your fishmonger)
• Juice ½ lemon
• Small bunch fresh sorrel leaves, stalks trimmed (see Know-how)
• For the alioli
• 1 large free-range egg yolk
• ½ garlic clove, finely chopped
• 1 tsp dijon mustard
• 1-2 tsp grated hot horseradish or horseradish sauce (to taste)
• 100ml extra-virgin olive oil
• 75ml vegetable oil
• Lemon juice
• White wine vinegar