Sardine Toasts with Tomato Mayonnaise and Fennel

Name: Sardine Toasts with Tomato Mayonnaise and Fennel
Yield: 4 Servings
Ingredients: 1½ pounds plum tomatoes (about 10), halved lengthwise; ¼ cup olive oil; Kosher salt; ½ teaspoon fenugreek seeds; ¼ teaspoon cumin seeds; ¼ teaspoon black peppercorns; ½ cup mayonnaise; 4 ¾-inch-thick slices country-style bread; 3 tablespoons olive oil, divided; 1 small fennel bulb, quartered lengthwise, very thinly sliced; 1 tablespoon coarsely chopped dill; 1 tablespoon coarsely chopped parsley; 1 tablespoon fresh lemon juice; Kosher salt; 2 4.2-ounce cans oil-packed sardines, drained, pin bones removed; A spice mill or a mortar and pestle

By Renee EricksonPhotographer Elizabeth Cecil

April 19, 2016

Elizabeth Cecil

Chef Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.

Recipe notes