Ingredients

1 golden shallot, thinly sliced

1 tbsp lemon juice, plus extra to taste

4 thick slices sourdough bread

1 tbsp extra-virgin olive oil

8 butterflied sardine fillets (see note)

1 tbsp olive oil

Dill sprigs, to serve

Agrodolce

50 ml red wine vinegar

2 tbsp currants

1 tbsp olive oil

1 onion, thinly sliced

3 garlic cloves, finely chopped

400 gm canned cherry tomatoes

2 tbsp roasted pine nuts

½ tsp brown sugar

Method

1.Combine shallot and lemon juice in a small bowl and set aside to soften.

2.For agrodolce, bring vinegar and currants to the boil in a small saucepan. Pour into a small bowl and leave for 5 minutes to plump. Heat oil in a frying pan over medium heat, add onion and garlic and stir occasionally until soft (8-10 minutes). Add tomato and cook, stirring occasionally, until thick (5-7 minutes). Stir in pine nuts, sugar and vinegar and currants, and season to taste.

3.Meanwhile, heat a barbecue or char-grill pan to high heat. Brush bread with extra-virgin olive oil and grill until lightly charred (1-2 minutes each side). Cut toasts in half diagonally.

4.Season sardines on the skin-side to taste. Heat a large non-stick frying pan over medium heat, add olive oil and fry sardines, skin-side down, until almost cooked through (1 minute). Season flesh-side to taste, then turn and cook for just a few seconds. Remove sardines from pan and season with lemon juice to taste.

5.Spread each piece of toast with agrodolce, top with sardines, then a little more agrodolce. Top with shallot and dill to serve.