SPICY MARINATED VEGETABLES AND SARDINES ON TOAST

Spicy Marinated Vegetables and Sardines on Toast image

Provided by Andy Baraghani

Number Of Ingredients 15

1 1/2 teaspoons coriander seeds
1/2 teaspoon fennel seeds
8 small any color carrots (about 6 ounces total), scrubbed
2 small shallots, peeled
1 small serrano chile
1/3 cup sherry vinegar
6 radishes, trimmed
2 tablespoons olive oil, plus more for drizzling
1/2 baguette, split in half lengthwise
1 garlic clove, peeled
3/4 cup mayonnaise
3 (3.75-ounce) cans sardines in water, drained
1 lemon
Special Equipment
A spice mill or mortar and pestle

Steps:

Preheat oven to 425°F. Toast coriander and fennel seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes; let cool. Coarsely grind in spice mill or with mortar and pestle; transfer to a medium bowl.
Using a mandoline, shave carrots, shallots, and chile into thin rounds; transfer to bowl with spices. Add vinegar and season with salt. Using your hands, massage mixture 20-30 seconds (this is just to get the flavors to meld faster). Let sit 10 minutes.
Shave radishes on mandoline into bowl with carrot mixture and add 2 Tbsp. oil. Toss to combine and let vegetables sit another 5-10 minutes.
Meanwhile, tear baguette halves into 4" pieces and place on a baking sheet. Drizzle with oil and bake until golden brown and edges are lightly charred, 5-8 minutes. Remove toast from oven and rub cut sides with garlic; season lightly with salt. Spread a layer of mayonnaise over each toast. Top with a few sardines, then drained vegetables. Finely grate a bit of lemon zest over each.