Miso toast with Nardín Cantabrian Anchovy

Preparation: 20 minutes

Serves 6

Difficulty: ***

Season: All year

Ingredients:

• 60g Nardín Cantabrian Anchovy
• 1 slice of ready sliced bread
• 1 tbsp sunflower oil
• 2 tbsp Japanese mayonnaise
• 3 tbsp red miso
• 1 tbsp pea shoots

Method:

Toast the slice of bread in a frying pan over medium heat with sunflower oil.

Cut the anchovies into small pieces.

Serve:

Alternately add drops of mayonnaise and miso to the toast, then add the sliced anchovy to the miso drops. Finally, position the pea shoots on the mayonnaise drops.