Vegetables and Sardines on Toast
Ingredients
- 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
- Kosher salt
- 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
- A spice mill or mortar and pestle
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