Danish Anchovy Rye with Fermented Rye Dough and Pickled Tomatoes

Method

1. In a large bowl, combine 200g fermented rye dough with 100ml water and knead for 5 minutes until smooth.
2. Let the dough rest for 10 minutes to relax.
3. Divide the dough into 2 equal portions and shape into oval shapes.
4. Heat a non-stick pan over medium heat and cook each oval for 2-3 minutes per side until golden brown and crisp.
5. While the dough is cooking, prepare the pickled grape tomatoes by combining 50g grape tomatoes with 1 tbsp vinegar, 1 tsp sugar, and a pinch of salt. Let sit for 10 minutes.
6. Once the rye toast is ready, spread 1 tbsp Dijon mustard on each piece.
7. Place 4-5 anchovies on top of the mustard.
8. Add 100g romaine lettuce and 50g pickled grape tomatoes.
9. Season with black pepper and drizzle with 1 tsp olive oil.
10. Serve immediately.