A few weeks ago, while on l’Ile de Sein, I met a real sea salt. He’s a fisherman who spent his entire life going up and down the coast of France as well as up to Scotland. His stories of pre-GPS navigation and knowing the tides and the sea are mesmerizing. His knowledge of sea creatures is expansive. But most amazing is his humility and his smile. Ambroise is a national treasure and I had the pleasure of sharing an apéro at his house, a glass of Breton cider. In addition to this fine drink, he also served up his version of sardine toasts. Here is his recipe.
- One can of top-quality sardines in oil, drained
- Lemon juice
- Peperoncino oil (the Italian kind with the chili flakes in it often on the tables at pizzerias)
- Toasts or plain crackers
Take the sardines out of the can and mash them whole (bones and all) with a fork until entirely homogenous. Mix in a few drops of lemon juice and a few drops of the spicy oil. Spread the mixture on the toasts or crackers and serve, ideally with apple cider, from Brittany.