Spicy Marinated Vegetables and Sardines on Toast
A sophisticated open-faced sandwich featuring quick-pickled vegetables, sardines, and mayonnaise on crusty baguette. The vegetables are marinated in aromatic spices and sherry vinegar, creating a bright and zesty topping that perfectly complements the rich sardines.
Ingredients
- •1½ teaspoons coriander seeds
- •½ teaspoon fennel seeds
- •8 small carrots
- •2 small shallots
- •1 small serrano chile
- •⅓ cup sherry vinegar
- •6 whole radishes
- •2 tablespoons olive oil
- •½ whole baguette
- •1 clove garlic
- •¾ cup mayonnaise
- •3 cans sardines in water
- •1 whole lemon
- •1 piece spice mill or mortar and pestle
Cooking Instructions
- 1.
Preheat oven to 425°F. Toast coriander and fennel seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes; let cool. Coarsely grind in spice mill or with mortar and pestle; transfer to a medium bowl.
5 min
- 2.
Using a mandoline, shave carrots, shallots, and chile into thin rounds; transfer to bowl with spices. Add vinegar and season with salt. Using your hands, massage mixture 20-30 seconds (this is just to get the flavors to meld faster). Let sit 10 minutes.
15 min
- 3.
Shave radishes on mandoline into bowl with carrot mixture and add 2 Tbsp. oil. Toss to combine and let vegetables sit another 5-10 minutes.
10 min
- 4.
Meanwhile, tear baguette halves into 4" pieces and place on a baking sheet. Drizzle with oil and bake until golden brown and edges are lightly charred, 5-8 minutes. Remove toast from oven and rub cut sides with garlic; season lightly with salt. Spread a layer of mayonnaise over each toast. Top with a few sardines, then drained vegetables. Finely grate a bit of lemon zest over each.
8 min
