Sardine Pâté and Fennel Salad Tartine by Lucas Vallecillos

Ingredients

• 2 tins sardines in olive oil, drained
• 1 celery stalk, very finely diced
• 1 green apple, finely diced
• 2 tbsp olive oil (for pâté)
• Juice of 1/2 lemon (for pâté)
• Zest of 1/2 lemon (for pâté)
• 1 tsp dijon mustard
• 2 tbsp fresh chives, finely chopped
• 2 tbsp fresh dill, finely chopped
• 1/4 tsp salt (for pâté, adjust to taste)
• 1/8 tsp black pepper (for pâté, adjust to taste)
• 1 fennel bulb, very thinly shaved
• Juice of 1/2 lemon (for salad)
• 2 tbsp olive oil (for salad)
• 1 tsp honey
• 1/8 tsp salt (for salad, adjust to taste)
• 2 slices thick sourdough bread, toasted

Instructions

1. Prepare the sardine pâté: In a medium bowl, flake the drained sardines with a fork. Add the finely diced celery, green apple, 2 tablespoons of olive oil, juice of half a lemon, zest of half a lemon, Dijon mustard, chives, and dill. Mix until well combined, then season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, adjusting to your preference.
2. Make the fennel salad: In a separate small bowl, combine the thinly shaved fennel bulb, juice of half a lemon, 2 tablespoons of olive oil, honey, and 1/8 teaspoon of salt. Toss gently to coat the fennel over medium heat until well combined, about 8 min.
3. Assemble the tartines: Toast the sourdough bread until golden and crisp, about 3-5 minutes.
4. Spread a generous amount of the sardine pâté evenly over each slice of toasted sourdough. Top the pâté with a mound of the fennel salad. Serve immediately and enjoy.