There's nothing like a crispy slice of toast with smoked or tinned fish on top. It's an elegant appetizer you can also serve as a light snack. My go-to has often been the Mediterranean-style Tapa de Sardinas (Spanish sardines), but herrings work just as well. They aren't as rich in calcium, but just as delicious and almost identical! I add salmon to the dish in the form of spread to mimic salmon cream cheese. You can get it store-bought but why not make your own version?

I used MSC-certificated products, sustainably caught fish as I did with my Cornmeal Tuna Cakes. As I've mentioned before, you can identify their products by a (clearly visible) little blue label!

Tinned fish is underrated but it's so versatile.

Pineapple always adds freshness to whatever you serve it with. It also adds a little bit of acidity which, in this case, helps cut through the oil from the fish. You also end up with a very colourful plate!

Ingredients

2 tablespoons sour cream

1 teaspoon garlic, minced

1/2 teaspoon mustard

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon parsley

1/2 teaspoon dill

1 1/2 tablespoons Wild-caught pink salmon, boneless and skinless (Chicken of the Sea)

1/4 teaspoon chili flakes

2 slices whole grain bread

1 teaspoon clam juice

4 Kipper snack herring fillets (Crown Prince)

1/2 teaspoon olive oil

Salsa:

1 tablespoon tomato, finely chopped

2 tablespoons pineapple, finely chopped

1 teaspoon scotch bonnet hot sauce

1 tablespoon sweet corn

1/2 teaspoon parsley

1/2 teaspoon black pepper

Pinch of salt

Instructions

In a small bowl, mix the sour cream, garlic, mustard, dill, salt, chili flakes, pepper, olive oil, salmon, and clam juice until well combined.

In another bowl, mix the corn, salt, pineapple,tomato, parsely, pepper, and hot sauce.

Lightly toast your bread.

Spread the salmon cream over your toasts, top with the herring, followed by the pineapple salsa.

Serve at room temperature as or with a simple garden salad!