Scout Recipe: Marinated Vegetables & Sardines

Spicy Marinated Vegetables & Sardines On Toast



  • 1½ teaspoons coriander seeds
  • ½ teaspoon fennel seeds
  • 8 small any color carrots (about 6 ounces total), scrubbed
  • 2 small shallots, peeled
  • 1 small serrano chile
  • ⅓ cup sherry vinegar
  • 6 radishes, trimmed
  • 2 tablespoons olive oil, plus more for drizzling
  • ½ baguette, split in half lengthwise
  • 1 garlic clove, peeled
  • ¾ cup mayonnaise
  • 3 3.75-ounce cans sardines in water, drained
  • 1 lemon


Preheat oven to 425°. 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.

~bon appétit


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