Pea & Fennel Toast + Sardines

Serves 4 | Prep Time: 20 minutes | Cook Time: 5

Elevate simple toast with a green, veggie-loaded spread packed with mint, fennel and sweet English peas. Serve as a light lunch or dinner with the Yellow Eye Beans + Red Pepper Vinaigrette And Parsley

Ingredients

For the pea puree

2 cups frozen peas
1 cup fennel fronds
1/2 cup extra virgin olive oil
1/2 cup packed mint
1 clove garlic
Kosher salt and freshly ground black pepper

For the toast

1 loaf county bread
Extra virgin olive oil
1 fennel bulb, halved, cored and thinly sliced (use a mandolin)
2 lemons
8 anchovies (about 2 tins)
1/4 cup mint, torn

Chef Tips

Opt for hot or cold smoked salmon/trout if you don’t like sardines

Preparation

Step 1 (for the pea puree)

Bring a large saucepan of water to a boil. Set a bowl of ice water near the stove. Cook peas in the boiling water until tender, 2 to 4 minutes. Transfer to the ice bath until cold, 1 to 2 minutes. Remove the ice, then drain the peas in a colander. Let them stand until well drained, shaking the colander a few times, about 2 minutes.

Step 2

Transfer the peas to a food processor and add fennel fronds, 1/2 cup each oil and mint, garlic, and lemon. Season to taste with salt and freshly ground black pepper. Puree until slightly chunky, scraping down the sides once or twice. It’ll be like a green hummus.

Step 3 (for the toast)

Preheat the broiler and place the rack in top third of the oven.

Step 4

Place bread on a sheet tray and drizzle with olive oil. Broil until golden brown and crisp on both sides. About 2-3 minutes.

Step 5

Toss fennel with a good squeeze of lemon juice, a drizzle of olive oil. Season with salt and pepper. Spread a generous amount of pea puree on each toast. Divide the fennel among the toasts, lightly pressing it into the puree. Top each with a sardine (or anchovy). Top with mint. Cut the remaining lemon into wedges and serve with the toasts.