To a small bowl, add the finely diced pickled onions, finely diced celery stalk, mini capers, fresh dill sprigs, extra virgin olive oil, sea salt, and cracked black pepper, and stir to combine. Taste and adjust seasoning if needed.

Toast two sourdough bread slices until golden, generously spread with good quality butter, trim the crusts, and cut each piece into four toast fingers.

Spread each toast finger generously with crème fraiche (or my dill dip), about a tablespoon across two toast fingers – and carefully lay a whole sardine on each toast finger.

Arrange the sardines on toast fingers on individual plates or one serving plate, then spoon on the mix of pickled onions, celery, capers, and dill along the sardines.

If entertaining, garnish the serving plate with a little more of the pickle mix and fresh dill sprigs.