Martha Stewart's Sardines and Herbed Toast

Sardines get a bad rap but they have the lowest mercury level compared to other fish — about 0.013 parts per million — making them the perfect source of omega-3 fatty acids. Because they're packed in delicious oil and already seasoned, you really don't need much preparation time for a healthy and savory appetizer.

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8 cans Canned sardines
12 slices Brown or whole grain bread
1 pound Unsalted butter (organic and high quality, at room temperature)
1 tbsp Chopped fresh tarragon
2 tbsp Chopped fresh flat-leaf parsley
1 tbsp Chopped fresh chives
Salt and pepper (to taste)

Begin by making the herbed butter. In a medium bowl, mix together butter, tarragon, parsley, and chives with a wooden spoon.

Spread mixture onto parchment or plastic wrap and roll into a log, 1 1/2 to 2 inches in diameter.

Chill butter until firm or freeze for up to one month.

Spread bread of choice with the herbed butter. Depending on the size of the bread, you may want to cut into halves or quarters.

Top with canned sardines as desired.

Continue until you run out of sardines, toast, or butter.

Season with salt and pepper to taste.