IDEA: Anchovy lemon toast

Ingredients

1. Fresh slice of whole grain or sourdough toast

2. Can of white anchovies in olive oil (I’m using Patagonia Lemon Olive Spanish White Anchovies)

3. Microgreens (Pea shoots, arugula, other sprouts)

4. 1/2 preserved lemon (or pickled red onions, or oranges)

5. 1/4 cup walnuts

6. 1 TSP sumac

7. 1 TSP pomegranate molasses (more for drizzle)

8. 1 TBSP lemon juice

9. Fresh mint (or parsley)

10. Salt / freshly cracked pepper

11. Fruit topping: Pomegranate seeds, orange, grapefruit

12. Optional: Pretty flowers for on top

13. Optional: Flaky sea salt

 

 

Instructions

1. Make walnut topping
1. Roughly chop walnuts
2. Add sumac, pomegranate molasses, lemon juice, minced mint, salt/pepper to taste and mix

2. Toast the toast

3. Place anchovies + a drizzle of the extra olive oil on toast (you want that toast to fish contact)

4. Top with walnut mixture

5. Add micro greens loosely

6. Add roughly chopped preserved lemon, orange or pickled red onions

7. Add pomegranate seeds (or something fresh/fruity to lighten the flavors - can also be a fresh orange, grapefruit)

8. Sprinkle with flaky sea salt, if you have it!