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Sardine Toasts with Tomato Mayonnaise and Fennel
Ingredients
  • subheading: TOMATO MAYONNAISE:
  • 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
  • subheading: ASSEMBLY:
  • 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
  • subheading: SPECIAL EQUIPMENT:
  • A spice mill or a mortar and pestle
Steps
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