Albany sardines, Tapenade, Pickled Onions & Baguette

By Aaron Carr
Yarri Restaurant & Bar


1 tin sardines in olive oil, or you can pickle your own! Recommendation: Albany Sardines 
1 baguette, cut into 12 slices
1 garlic clove
1 pickled onion, sliced into rings
Cracked black pepper


150 gm (1 cup) Kalamata olives, pitted
25 gm anchovy fillets 
3 garlic cloves
25 ml olive oil


  1. For the tapenade, process olives, anchovies and garlic in a small food processor until finely chopped, then gradually add olive oil until smooth. Season to taste and set aside.
  2. Toast the baguette under a grill, turning once (1-2 minutes each side), rub with the garlic clove. Place 2 sardines onto the baguette, top with the tapenade, onion rings, a few sprigs of dill and some cracked black pepper.