SARDINES ON BUTTERED BROWN BREAD

Makes: 2 to 4 servings

Total time: 20 minutes

4 small slices dark, dense European-style rye bread

½ cup unsalted butter, softened 1 (4.5-ounce) tin oil-packed sardines

Salt and black pepper 1 tablespoon chopped dill 2 tablespoons thinly sliced scallions or chives

Arugula, for serving

Cornichons or other pickles, for serving

Lemon wedges, for serving

1. Lightly toast the bread, then cool to room temperature. Spread each toast generously with butter.

2. Distribute the sardines among the toasts. (Cut large sardines in half lengthwise; leave small sardines whole.)

3. Sprinkle each toast lightly with salt and grind pepper directly over the sandwiches. Garnish with chopped dill and slivered scallions.

4. Serve sandwiches open-faced, with arugula, cornichons and a lemon wedge.