Makes 4 servings 


For the pickled vegetables 

  • 1/2 carrot 
  • 1/2 daikon radish 
  • 2-1/2 teaspoons rice vinegar 
  • 1-1/4 teaspoons sugar 
  • 1/8 teaspoon salt 


For the sardine pâte 

  • 1/2 pound sardines, drained 
  • 2-1/2 tablespoons lemon grass, chopped 
  • 1-1/4 teaspoons fish sauce 
  • 1-1/4 teaspoons fresh garlic, minced 
  • 2 tablespoons scallions, chopped 
  • 2-1/2 teaspoons panko breadcrumbs 
  • 3/4 teaspoon brown sugar 


For the toppings and assembly 

  • 1-1/4 tablespoons of regular mayonnaise 
  • 2-1/2 teaspoons lime juice 
  • 1/3 medium cucumber, sliced into spears 
  • 3 tablespoons cilantro, chopped 
  • 3 tablespoons mint leaves, chopped 
  • 1 fresh chili peppers, thinly sliced 
  • 1 French loaf of bread 


Pickled Carrot and Daikon
Thinly julienne the carrots and daikon on a mandolin. Toss vegetables with rice vinegar, sugar, and salt. Marinate for at least an hour.

Rustic Sardine Pâte
Preheat oven to 400 degrees F. Remove the sardine heads. Separate the filets (each sardine has 2 filets) and remove the spine as best as possible. Mash the filets to a rough consistency and season with the lemongrass, fish sauce, minced garlic, and the white parts of the chopped scallions. Mix in the panko breadcrumbs. Form into 4 equal patties shaped like link sausage.  Arrange patties on a parchment lined sheet pan and then top with the brown sugar. Roast until the top starts to caramelize, about 15-20 minutes. Allow the pâte to rest but keep warm prior to serving.


Mix the mayonnaise with the lime juice and set aside. Slice halfway through the French bread and remove part of the center of the loaf. Open the French loaf and smear the lime-mayonnaise inside. Add the hot sardine pâte. Top with pickled vegetables, cucumber spears, cilantro, mint, and chili pepper, and cut into 4 equal slices.