Sardine Toasts With Tomato Mayonnaise and Fennel
Sardine Toasts With Tomato Mayonnaise and Fennel is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 500°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 500°F.
Toss tomatoes with oil on a rimmed baking sheet to coat.
Roast until skin is blackened and tomatoes are very soft, 20–25 minutes.
Pass tomatoes through finest disk of a food mill or a coarse-mesh sieve into a small saucepan; season with salt.
Bring to a simmer over medium-low heat, stirring often, and cook until you have about 1/2 cup tomato purée.
Meanwhile, toast fenugreek, cumin, and peppercorns in a dry small skillet over medium heat, tossing often, until fragrant.
Let cool and finely grind in spice mill or with mortar and pestle.
Mix tomato purée, spice mixture, and mayonnaise in a bowl; season with salt.
Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Brush both sides of bread with 2 Tbsp. oil total and grill until lightly charred, about 2 minutes per side.
Toss fennel, dill, parsley, lemon juice, and remaining 1 Tbsp. oil in a medium bowl; season with salt.
Spread tomato mayonnaise over toast and top each with a few sardines and some fennel salad.
Tomato mayonnaise can be made 5 days ahead.
Cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.