These open sandwiches or tartines make a great summer appetizer. You’ll love the combination of radish with a sesame touch and fish marinated in lemon juice and peel.
Topped with cilantro leaves, they are highly refreshing and contains plenty of good nutrients.
Makes 8 tartines (2 more than on the picture) – Total time 20 min + marinating time overnight
1 ounce of salmon
1 ounce of firm white fish
1 tbsp chopped white onion or spring onion
2 organic lemons
1 tbsp apple cider vinegar
1 tsp raw cane sugar
1 tsp sesame oil
1 tsp black sesame seeds (optional)
pinch of salt
slices of country style bread
For the white fish, I chose swordfish but any other firm white fish such as grouper will do.
Dice the fish. In a small glass container, place the fish, add the lemon juice of 2 lemons and the lemon peel of 1 lemon. Refrigerate for a few hours or overnight (best).
Before serving, grate the radishes (I take these pink and white ones but white radish is great, too), then add apple cider vinegar, raw cane sugar, pinch of salt, sesame oil and black sesame seeds (optional). Sesame oil can be replaced by olive oil for a different taste. Leave radish mixture to marinate for about 10 minutes.
Toast the bread (this one is my homemade bread).
Add some radish mixture, then some marinated fish (without the juice).
Top with cilantro leaves and serve right away.