Sardine and Vadouvan Aioli Toast
Sardine and Vadouvan Aioli Toast
Sardine and Vadouvan Aioli Toast
By Glenny Schmidt
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Lunch
Vadouvan is a slightly sweet and mild French interpretation of a curry that combines traditional elements like cumin, coriander, and turmeric with added aromatics, such as shallots, garlic, and onion. Our version is the perfect spice blend for kicking up a classic aioli.
Slathered on crusty toast, it is a delicious, saucy spread for Fishwife’s Wild-Caught Sardines. Topped with a pop of pickled scallion and radish slices, this is an elevated version of a classic sardine toast!
If you do not have Fishwife's sardines, you can substitute your favorite tinned fish.
Ingredients
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- 1 scallion, thinly sliced
- 1 radish, thinly sliced
- 1 tablespoon apple cider vinegar
- 1 tablespoon water
- 1 teaspoon sugar
- 1 teaspoon sea salt
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- 1 garlic clove, mashed to a paste
- 1 teaspoon lemon juice, more to taste
- ⅛ teaspoon sea salt, more to taste
- 1 large egg
- 1 large egg yolk
- ¾ cup extra-virgin olive oil
1 tablespoon Oaktown Spice Shop Vadouvan
- 1 slice crusty bread, toasted and cooled
- 1 tin Fishwife Wild-Caught Sardines*
- salt and pepper, to taste
Directions
- Make the quick pickle: Combine apple cider vinegar, water, sugar and sea salt in a small bowl, stirring until salt and sugar are dissolved. Add scallion and radish slices. Set aside while making the other components.
- Make the aioli: Combine garlic, lemon juice and salt in a food processor. Add eggs and blend until combined. With the food processor running, slowly add the olive oil in a thin, steady stream. It should be thick and creamy. Transfer to a bowl. Stir in Vadouvan. Taste for seasoning and add more salt if needed.
- To serve: Drain your pickled scallion and radish slices.
- When your toast is cooled, add a healthy dollop of Vadouvan aioli, spreading it to coat your bread. Layer on Fishwife Wild-Caught Sardines. Garnish with pickled scallion and radish slices. Season with salt and pepper.
