Adapted from Alton Brown [original recipe here]
Pour off about 2/3rds of the oil in the tin into a small dish then empty the fish and remaining oil onto another, larger dish carefully1. Brush the reserved oil over the bread and toast.
If you don't have a toaster oven, you probably shouldn't put this into a regular 2- or 4-slice toaster. Instead, place a rack in the oven about 4" from the element and turn it to Broil. Place the slices on a rack set on a baking sheet and broil for 2 - 3 minutes until golden brown2.
Halve the avocado and remove the pit. Mash the avocado - either in a small bowl or just inside the skin - and spread over the freshly toasted slices.
If you're smooshing the sprats, mash those in the bowl with a few grinds of pepper, a pinch of salt and a generous splash of lemon juice. Scoop the mash onto each slice and spread evenly (and generously!) over the avocado.
Otherwise, lay the sprats neatly over the avocado, sprinkle a bit of salt and grind a bit of pepper over each sandwich. Squeeze the lemon over each then garnish with parsley.
A recipe from http://kitchenmouse.rozentali.com/2010/03/sprats-and-avocado-sandwich/
Posted by Cori Rozentāle on .