Labneh & sardines in oil

Step 1. Home-Made Labneh

1. Put the yoghurt and the salt into a sieve covered with muslin gauze, itself placed in a bowl.
2. Close the edges of the cloth to form a pouch, knot the pouch with string and leave it in the fridge overnight. The labneh is ready to use the following day.

Step 2. Chorizo Oil

1. Mix together the chorizo and oil in a blender.
2. Put the mixture into a saucepan and heat until it boils, then turn off the heat. Leave to cool completely.
3. Filter the oil with the fine sieve and keep this oil for a week.

Step 3. Plating-Up

1. Spread butter on both sides of the bread and toast it in the oven at 180°C for 10 min.
2. Put a sardine in oil alongside the toasted bread. Add the labneh and the chorizo oil