Sardine Toasts with Crunchy Apple and Celery

Tart apple and crisp celery lighten rich canned sardines. The yogurt dressing holds the topping together without soaking the toast if you assemble it just before eating. Jump to Recipe Before you start Use drained sardines packed in oil and weigh the fish after draining. Chop the apple and celery into small pieces so the topping stays put. Sardine Toasts with Crunchy Apple and Celery Serves 2 · Prep about 12 minutes · Cook up to 3 minutes · Allow about 15 minutes. Ingredients 100 g drained canned sardines in oil 100 g sturdy sourdough, 4 slices 80 g tart apple, cored and diced 40 g celery, finely diced 50 g plain 2% Greek yogurt 10 g lemon juice 8 g Dijon mustard Method Toast the bread until crisp on both sides, about 3 minutes depending on the toaster. Whisk the yogurt, lemon juice and mustard in a bowl. Fold in the apple and celery. Break the sardines into large flakes. Fold them into the dressing with a spoon, leaving some pieces intact. Divide the topping between the four slices…

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