- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Card
ingredients
- 1 tin Jose Gourmet Sardines with Lemon and Olive Oil
- 1 tin Jose Gourmet Fried Mussels
- 1 tin Fishwife Smoked Salmon with Fly by Jing Sichuan Chili Crisp
- 1 tin Fishwife Smoked Atlantic Salmon
- 1 tin Fishwife Smoked Rainbow Trout
- 1 cup Stone Hollow Farmstead Pickled Garlic
- 1 cup Stone Hollow Farmstead Bread and Butter Pickles
- 1 cup Barnacle Foods Serrano Bullwhip Kelp Hot Sauce
- 3 lemons
- 1 sourdough boule
- olive oil
Method
Step 1
Slice your sourdough however you like and drizzle with olive oil. Bake at 350 F for 25-30 minutes, flipping halfway through. Once they are golden, remove them from the oven and let them cool completely.
Step 2
Before assembling your board, your fish should be at room temperature, so if you have been storing them in the fridge, let them rest on the counter for about an hour or so. Slice up the lemons however you prefer. Add the pickles and hot sauces to serving bowls.
Step 3
Place the tins of fish on the board but do not open them until right before serving. Shingle the crostini, sauces, lemons, and pickles around the tins. Open the tins when it's time to serve and enjoy! Feel free to add in your favorite veggies, crackers, or other tinned fish that you love. Show us how you make a tinned fish board by tagging us on Instagram using #feedfeed .