French-style sardines on toast with lemon and cornichons
French Sardine Tartines: A Simple Parisian Snack
There’s something effortlessly elegant about a French tartine—simple ingredients, thoughtfully layered, and just indulgent enough. This version leans on the richness of sardines, balanced by sharp Dijon, briny cornichons, and a bright hit of lemon. It’s the kind of snack that feels equally at home with a glass of wine or as a quick midday bite.
For this recipe, we use Berthe Sardines in Spiced Olive Oil with Pickles, which shipped in the February 2026 Tinned Fish Club box. The oil in the tin makes for a flavorful drizzle. We add our own pickles too, of course.
Ingredients
- 1 baguette, sliced
- 1 tin Berthe Sardines in Spice Olive Oil with Pickles
- Dijon mustard
- Cornichons
- Fresh lemon
- Cracked black pepper
Instructions
- Lightly toast the baguette slices until golden and crisp at the edges.
- Spread each slice with a thin layer of Dijon mustard.
- Lay a sardine over each piece, gently pressing it into the bread. (A small sardine fork makes a big difference here.)
- Spoon a little of the spiced olive oil from the tin over the top.
- Scatter chopped cornichons for a bright, briny bite (if using).
- Finish with cracked black pepper and a squeeze of fresh lemon (or a couple drops of lemon juice.
Serve immediately—simple, balanced, and unmistakably French.
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