Avocado-Sardine Toasts

The combination is based on a dish from the Canary Islands, but the
brilliant execution is the work of the legendary master chef Ferran
Adria, famous for his culinary innovations, which include the use of
foams, gelatinized liquid and savory lollipops. This early Adria
recipe combines silky, paper-thin strings of ripe avocado and
marinated fat strips of salty sardine filets topped with crisp strings
of scallions and chives.

Makes 6 servings

Ingredients:

1 scant tablespoon sherry wine vinegar
salt and pepper, to taste
4 tablespoons olive oil
2 tablespoons chopped flat-leaf parsley
2 cans (4 1/2 ounces each) Portuguese whole sardines in olive oil
1 large firm ripe Hass avocado
6 thin slices day-old country-style bread
fresh chives (for sprinkling)

Preparation:

In a bowl, whisk together the vinegar, salt and pepper. Whisk in the
oil and parsley.

Drain the sardines and divide them into fillets. Add them to the
vinegar mixture and let them sit for at least 1 hour.

Chill the avocado for 1 hour. Using a mandoline or another hand-held
slicer, carefully slice the avocado paper-thin. Remove the skin and
pit as you slice.

Turn on the broiler. Toast the bread, turning once, until it is nicely
browned on both sides. Drain the sardine fillets, reserving the
vinaigrette and brush the toasts with the vinaigrette.Top each toast
with 3 slices of avocado, some sardines and chives. Serve at once.

Source: The Slow Mediterranean Kitchen