Tinned Fish Recipe

Prepare sardines

Open the sardine cans and drain roughly half the oil if they are very oily, reserving about 1 tablespoon. Place sardines in a bowl and gently flake into 2–3 large pieces each (keep some intact for presentation).

Season

Add 1 tablespoon of oil, smoked paprika, ground cumin, crushed red pepper flakes, black pepper, salt, and lemon zest to the bowl. Gently toss to coat the sardines without breaking them apart completely. Taste a small piece and adjust salt or pepper as needed.

If you prefer warm sardines: heat a small nonstick skillet over medium heat, add the sardines with their spiced oil, and warm for 1–2 minutes per side until fragrant and slightly crisp at the edges. Remove carefully to avoid breaking.

Heat a skillet or griddle over medium heat. Spread 1 tablespoon butter evenly on both sides of each brioche slice (or on the skillet). Toast brioche 1–2 minutes per side until golden and crisp. Keep warm.

Place thinly sliced red onion in a small jar or bowl. Stir together white wine vinegar, water, sugar, and salt until sugar and salt dissolve. Pour the brine over the onions, press to submerge, and let sit at room temperature for at least 15 minutes (or refrigerate for up to 24 hours). Drain before serving.

Place toasted brioche slices on a plate. Arrange flaked and whole pieces of spiced sardines atop each slice.

Top with pickled red onion (about 1–2 tablespoons per slice), a couple of slices or chips of dill pickle, and a few microgreens or baby arugula if using.

Garnish with fresh dill sprigs and serve lemon wedges on the side for squeezing over the sardines just before eating.

Serve immediately while brioche is warm. Any leftover spiced sardines can be refrigerated in an airtight container for 1–2 days.