Sardine Toasts with Tomato Mayonnaise and Fennel

Ingredients

4 Servings

Preparation

1. Tomato Mayonnaise

   Step 1

   Preheat oven to 500°. 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 ½ cup tomato purée. Let cool.

   Step 2

   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.

   Step 3

   Mix tomato purée, spice mixture, and mayonnaise in a bowl; season with salt.

   Step 4

   Do Ahead: Tomato mayonnaise can be made 5 days ahead. Cover and chill.

2. Assembly

   Step 5

   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.

   Step 6

   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.

Calories (kcal) 690 Fat (g) 54 Saturated Fat (g) 7 Cholesterol (mg) 95 Carbohydrates (g) 31 Dietary Fiber (g) 5 Total Sugars (g) 8 Protein (g) 20 Sodium (mg) 640