Crostini with marinated sardines

No one will be able to resist this snack we propose today. These are some Crostini with marinated sardines made in a very special way: a preparation of fresh sardines, fried and marinated on toasted rustic bread, topped with a pickled radish and onion delicious. Are you in?

With this Italian-inspired recipe we debut the new Fusiontec iron tray from WMF. Could it be any more elegant and special? Suitable for both stove and oven, I think few will be able to resist its charm... And the charm of the recipe either! These toasts with marinated sardines are a luxury, like that beautiful tray we used today to cook them.

If you're not used to the term, crostini are an Italian appetizer that consists of slices of toasted bread with a topping. Whether meats, fish or vegetables, they are a perfect bite for snacking, a starter or a dinner. They will be the popular pinchos we have here, but without a skewer... and on toasted bread. Today we prepare them in a generous, and undoubtedly delicious, bite size. I hope you like the recipe.

Ingredients

For the pickles:

• 1 bunch of radishes
• 2 red onions
• 180 ml of apple vinegar
• 180 ml of white wine vinegar
• 40 g of cane sugar
• 1/2–1 tbsp of salt
• 1 tbsp of wholegrain mustard

For the sardines:

• 1 kg of fresh, cleaned sardines
• 1 tbsp of fennel seeds
• 2 organic lemons
• Salt
• Pepper
• 4 tbsp of olive oil

To serve:

• 8 slices of whole grain bread (rye or similar)
• 1 garlic clove
• 1 fennel with fronds

FusionTec 3-in-1 iron tray from WMF

Preparation

1. For the pickle marinade, bring the two vinegars to a boil with 180 ml of water, the sugar, the salt and the wholegrain mustard in the Fusiontec tall casserole.
2. Meanwhile, clean the radishes, wash them and cut them into very thin slices. Peel the onions and cut them into thin rings.
3. Add the radishes and onions to the marinade you have in the casserole, remove the Shallow Casserole from the heat, and let it cool.
4. Wash the sardines in cold water and dry them with kitchen paper.
5. Crush the fennel seeds in a mortar. Wash the lemons, finely grate the peel and squeeze the juice. Season the sardines with salt and pepper on both sides, and drizzle them with the crushed fennel seeds.
6. Heat a little oil in the FusionTec oven tray and put it on the stove (the tray is suitable for the stove, but if you prefer you can also grill them, in the oven, on the same tray). Roast the sardines on both sides for about 3 minutes. Drizzle them with a little lemon juice and plate.
7. Cut the bread slices in half, place them on the Fusiontec tray where you roasted the sardines so they toast on both sides, drizzling a little oil over them.
8. Remove the slices, let them cool and rub them with a garlic clove cut in half. Clean the fennel, reserve the fronds and cut the fennel bulb into thin slices.
9. Mix well in a bowl, with a little lemon juice, the lemon zest, salt and the remaining olive oil. Let rest for a moment.
10. To serve, place on each slice of bread a small amount of fennel salad, place the sardines on top, add a spoonful of the pickled radishes and onions and garnish with some fennel fronds and lemon zest.

FusionTec 3-in-1 iron tray from WMF