Pilchard are, in my experience, one of those love ’em or loath ’em foods. I’m in the category of loving them. Although I am also very swayed by the fabulous design of most pilchard tins. Especially the small round ones.
What’s that you say, style over content? Yep, that’s me. Although in this particular instance I would argue that pilchards are stylish and full of goodness. Hmmmm, not sure anyone’s ever described pilchards as stylish. Of course, I mean the tin…
Anyway, my favourite pilchards are the ones in tomato sauce which always look so colourful. However, I completely understand those who are a little averse to these gems of health. They do contain quite a few small bones, and the smell when you first open the tin can be overwhelming.
To overcome the mini bones, I always mash the pilchards up in a bowl before spreading them onto the toast. I often pop a little crushed black pepper in there as well, but never salt as, for me, it makes them taste too salty and I end up drinking even more copious mugs of tea than usual, for the rest of the day.
I overcome the smell by opening the tin at a distance.
Toast one side of the bread, turn and smooth the mashed pilchard mix over the top of the non toasted side. Place back under the grill. Once the pilchards have been warmed I grate a little parmesan cheese on top. You could, if you prefer, grate cheddar cheese on top, although for me, it can become a little too greasy.
Meanwhile June is turning out to be quite the busy month. Birthdays, parties, fairs, duck races, picnics… busy, busy, busy.
I love June.