Sprats and Avocado Sandwich

Adapted from Alton Brown [original recipe here]
Serves 2

• 160 g smoked sprats in oil (one 5.6 oz can)
• 1 ripe avocado
• splash of lemon juice or a lemon, split into wedges
• freshly-ground black pepper
• pinch of salt
• 4 (about 1/2" thick) slices of crusty, tasty bread - french, sourdough, country, etc.
• 1 - 2 tbsp fresh parsley, chopped (optional)

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.

Notes:

1. Unless you intend to smoosh them, in which case just dump 'em in and don't worry about it.
2. THIS WILL BURN. Be careful! Check it every 30 - 45 seconds after the first minute is up and remove as soon as it's as golden as you want it.