Sardine Crostini with Salsa Verde and Fennel

Combine the tangy flavours of tarragon and chive salsa verde with a zesty lemon and fennel salad in this marinated sardine crostini.

Salsa Verde:
½ cup fresh tarragon, minced
½ cup fresh chives, minced
1⁄3 cup fresh flat-leaf (Italian) parsley, minced
1 egg, hard-boiled, peeled and chopped
½ tsp. Dijon mustard
1⁄3 cup extra-virgin olive oil
1 ½ Tbsp. capers, rinsed, drained, and chopped

Sardines and Serving:
4 fresh sardines, deboned and filleted
½ cup extra-virgin olive oil
1 cup orange juice, freshly squeezed
½ cup white wine vinegar
1 bulb fennel, trimmed
¼ lemon, freshly juiced
sea salt
black pepper, freshly ground
8 (1" thick) slices ciabatta bread, halved

For the Salsa Verde:
In a medium bowl, combine the tarragon, chives, parsley, egg, mustard, olive oil, and capers. Stir to mix thoroughly and let stand for at least 1 hour to allow the flavours to blend. The sauce can be made ahead and refrigerated for up to a week.

For the Sardines:
Lightly salt the sardines and let stand for 10 minutes. In a bowl, whisk together the olive oil, orange juice, and vinegar. Put the sardines in a shallow dish and pour the marinade over. Marinate for 30 minutes. Remove sardines from the marinade and lightly pat dry. Set aside until ready to use.

For the Fennel Salad:
Using a mandolin, thinly shave the fennel into a medium bowl. Dress with lemon juice and season to taste with salt and freshly ground pepper.

For the Crostini:
Lay out the slices of ciabatta on a cookie sheet. Toast under the broiler until brown, about 1 minute. Flip the slices over and repeat. Remove from the oven. Alternatively, you can grill the bread over an open flame.

To Assemble:
Spread a tsp. of salsa verde onto each crostini. Top with a sardine fillet and some shaved fennel salad. Serve immediately.

Makes 8 servings.