Ingredients for Sardine Toasts With Tomato Mayonnaise and Fennel

• 675g plum tomatoes (about 10), halved lengthwise

• 60ml olivolja

• Koshersalt

• 1/2 teaspoons fenugreek seeds

• 1/4 teaspoons cumin seeds

• 1/4 teaspoons black peppercorns

• 120ml mayonnaise

• 4 (3/4-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 matsked färsk citronsaft

• Koshersalt

• 2 (120g) cans oil-packed sardines, drained, pin bones removed

• A spice mill or a mortar and pestle

Preheat oven to 260°C. Toss tomatoes with oil on a rimmed baking sheet to coat. Roast until skin is blackened and tomatoes are very soft, 20–25 minutes. Pass tomatoes through finest disk of a food mill or a coarse-mesh sieve into a small saucepan; season with salt. Bring to a simmer over medium-low heat, stirring often, and cook until you have about 120ml tomato purée. Let cool.

Meanwhile, toast fenugreek, cumin, and peppercorns in a dry small skillet over medium heat, tossing often, until fragrant. Let cool and finely grind in spice mill or with mortar and pestle.

Mix tomato purée, spice mixture, and mayonnaise in a bowl; season with salt.

Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Brush both sides of bread with 2 tablespoons oil total and grill until lightly charred, about 2 minutes per side.

Toss fennel, dill, parsley, lemon juice, and remaining 1 tablespoon oil in a medium bowl; season with salt. Spread tomato mayonnaise over toast and top each with a few sardines and some fennel salad.

Tomato mayonnaise can be made 5 days ahead. Cover and chill.

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