Miso toast with Nardín Cantabrian Anchovy

Preparation: 20 minutes

Serves 6

Difficulty: ***

Season: All year


  • 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


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

Cut the anchovies into small pieces.


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.

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