You Will Need:
1 to 2tins, depending on how many you want on each salad of two layer brisling sardines in olive oil, drained
2avocados, split, pit removed and sliced into rounds
4large radishes, sliced thinly
1tablespoon plus 1 teaspoon fresh chives, cut into batons
1tablespoon flat leaf parsley
1 or 2 lemons
Extra virgin olive oil
1 bunch of upland cress
Carefully remove the sardines with a fork from the can. The idea is to keep them whole. Place then into a shallow flat container and squeeze the juice half a lemon over them. Sprinkle them with half the parsley and 1 teaspoon of chives. Season them with a pinch of pepper and salt. Let them sit for 15 minutes.
While they are sitting attractively place the avocado into bowls. Now place 4 to 6 sardines into each bowl and then scatter the radishes over the top. Tuck in small bunches of cress. Garnish with remaining chives and parsley. Dress with a squeeze of lemon juice and some more olive oil. Season with salt and fresh ground pepper and serve.
See the recipe in food52.com