Ingredients
- Mayonnaise 120g
- Lemon 1
- Horseradish sauce 1 tbsp
- Small garlic clove 1
- SpinneysFOOD Fresh Parsley A handful
- Small fennel bulb 1
- Radishes 2
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- SpinneysFOOD Fine Sea Salt ½ tsp
- SpinneysFOOD Black Pepper ½ tsp
- Sardines 300g
- Sourdough bread 4 slices
Nutrition (Per serving)
- Calories 459
- Fat 27.1g
- Saturates 4.3g
- Protein 23.6g
- Carbs 32.2g
- Sugars 3.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Grilled sardines and fennel bruschetta with horseradish aioli
Italian 20 Mins Prep · 15 Mins Cook
- Combine the mayonnaise, lemon, horseradish and garlic in a small bowl and set aside.
- Finely chop the parsley. Finely slice the fennel bulb and radishes. Place in a bowl and toss with 1 tbsp of olive oil, sea salt and pepper.
- Heat a grill barbecue to a medium-high heat. Rinse the sardines under cold running water. Drain well on kitchen paper towels and dab to dry. They need to be completely dry for grilling.
- Drizzle the sardines and sourdough with 1 tbsp of olive oil then gently place them on the hot grill and cook for approx. 2-3 minutes per side.
- Generously spread one side of each sourdough toast with the horseradish aioli and top with the sardines and fennel salad. Serve immediately.