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Home > Recipes > Avocado, pickled veges and sardines on toast

Avocado, pickled veges and sardines on toast

Warren Elwin

Publication: Bite

Bite

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Avocado, pickled veges and sardines on toast

Photo by Tamara West

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Ingredients

1 cup White wine vinegar
1 Tbsp Sugar
1 tsp Salt
1 Bay leaf
1 sprinkle Peppercorns
2 Shallots, finely sliced
3 Mini cucumbers, finely sliced
1 handful Asparagus, spears finely sliced
1 Avocado
1 handful Fresh parsley, or dill, finely chopped
1 can Sardines

Directions

  1. Heat cup white wine vinegar with sugar, salt, a bay leaf and a few peppercorns until hot.
  2. Add finely slice shallots, mini cucumbers and asparagus spears.
  3. Pour mixture on the veges and leave to pickle and cool.
  4. Roughly mash avocado with a little of the pickling liquor, salt, freshly ground black pepper and fresh parsley or dill.
  5. To serve: toast long slices of french bread. 
  6. Spread them with avocado and top with pickled veges, a sardine and freshly ground black pepper.

More avocado on toast variations

  • Ricotta, avocado and fresh fruit on toast
  • Avocado and prawns on toast
  • Avocado, tomato and bocconcini on toast 
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http://www.bite.co.nz/recipe/10059/Avocado-pickled-veges-and-sardines-on-toast/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

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