Sourdough Toasts with Herbed Sardines and Shaved Fennel Salad
Prep Time
10 mins
Cook Time
5 mins
Whether you’re after something simple or celebratory, sourdough toasts with herbed sardines and a shaved fennel salad are the height of easy decadence.
Recipe Type:
Appetizer
Cuisine:
American
Keyword:
sardine toasts
Makes: 4 servings
Ingredients
Salad
- 1 bulb fennel, top and root trimmed, with core removed
- 4 radishes, julienned
- 2 tablespoons lemon juice
- ¼ teaspoon sea salt, plus more to taste
Toasts
- 6 large slices sourdough bread
- 1 clove garlic, peeled
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
Sardines
- 1 4.2-ounce tin Matiz Wild Sardines in Spanish Olive Oil
- ½ cup minced parsley
- 2 tablespoons minced fennel fronds
- 1 tablespoon olive oil
- Squeeze of lemon
To Serve
- Sliced radishes
- Lemon wedges
- Sea salt
Instructions
-
Working carefully with a mandoline slicer or with a sharp knife, cut fennel into paper-thin slices. Toss with radishes, lemon, and sea salt. Set aside for 10 minutes, then taste and additional salt or lemon as needed.
-
Toast sourdough until it’s crisp and golden. Rub slices on both sides with the garlic. Slice toasts in half, or quarters for smaller bites. Sprinkle with sea salt and pepper, and drizzle with olive oil.
-
Carefully remove sardines from the tin. In a shallow bowl, toss sardines with the parsley and fennel. Set on a small, rimmed plate, drizzle with olive oil, and finish with a squeeze of lemon.
-
Arrange toasts, fennel salad, radishes, and lemon on a big platter and serve alongside the herbed sardines. If desired, halve sardines lengthwise along the spine just before serving.