Boquerones & Trout Roe Recipe

1. Preheat the oven to 200°C (400°F). Slice the sourdough loaf on a slight diagonal into 12–14 slices about 1 cm thick.

2. Arrange slices on a baking sheet in a single layer. Brush both sides lightly with the 2 tablespoons extra-virgin olive oil and season lightly with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper.

3. Bake 8–10 minutes, flip once, then roast another 3–5 minutes until edges are golden and crisp. Remove and cool slightly; crostini should be crisp but still sturdy enough to hold toppings.

4. In a medium bowl, combine 1 cup crème fraîche, 1 tablespoon fresh lemon juice, 1/2 teaspoon lemon zest, 1/2 teaspoon fine sea salt, 1/4 teaspoon black pepper and 1 tablespoon finely chopped dill. Whisk until smooth and homogenous.

5. Taste and adjust seasoning — add up to 1/2 teaspoon more salt or another 1/2 tablespoon lemon juice if you prefer brighter acidity. Refrigerate until assembly to keep chilled and firm enough to spread.

6. If using fresh boquerones that still have bones, ensure fillets are pin-boned and rinsed. Pat dry with paper towel.

7. In a shallow nonreactive dish combine 100 ml white wine vinegar, 100 ml cold water, 1 teaspoon granulated sugar and 1 teaspoon fine sea salt. Stir until sugar and salt dissolve.

8. Place the fillets in a single layer in the marinade, skin side down. Cover and refrigerate for 2–3 hours until the flesh turns opaque and firm — this cures the fish. For milder flavor, marinate 90 minutes; for firmer cure, up to 4 hours.

9. Drain the fillets and gently rinse under cold water; pat dry on paper towels. Arrange fillets on a plate, drizzle with 2 tablespoons extra-virgin olive oil, scatter the very thinly sliced garlic and 1 tablespoon chopped parsley over them. Let sit 10 minutes to allow flavors to meld.

10. Spread about 1 heaping tablespoon (adjust to preference) of the chilled crème fraîche mixture onto each crostini, leaving a small border at the edge so it doesn’t overwhelm the bite.

11. Top each crostini with one boquerón fillet, folded if necessary to fit attractively. Spoon a small dollop (about 1/2 teaspoon) of trout roe on top of each fillet to provide bright briny bursts.

12. Drizzle a tiny amount of olive oil over each bite if desired, sprinkle with a pinch of finely chopped parsley or a few microgreens, and finish with a small grind of black pepper and a tiny squeeze of lemon from the wedge.

13. Arrange on a serving platter and serve immediately so crostini remain crisp. Leftover marinated boquerones can be refrigerated for up to 48 hours; prepare roe just before service.