Basil Pesto, Seasoned Sea Salt, Garlic Pepper Seasoning, Potato Spice, Sun-dried Tomatoes, Creamy Honey Mustard Dressing
You will need
4 slices rye bread
3 T (45 ml) soft butter
3 T (45 ml) Ina Paarman’s Basil Pesto
3 – 4 hardboiled eggs
Ina Paarman’s Seasoned Sea Salt
baby Roma tomatoes
sliced watercress
Aubergine Spread
2 auberginesIna Paarman’s Garlic Pepper Seasoning
olive oil
Potato layer
4 – 6 baby potatoes
Ina Paarman’s Potato Spice
Bread Base & Topping
4 slices streaky bacon
4 slices sourdough bread
2 T (30 ml) butter
fresh flat leaf parsley
150 – 200 g smoked peppered mackerel
1 t (5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
250 g tub smooth cottage cheese
½ cup (125 ml) Ina Paarman’s Creamy Honey Mustard Dressing
½ pack Ina Paarman’s Sun-dried Tomatoes, drained (reserve 4 Sun-dried Tomatoes for garnish)
4 slices Old Cape Seed Loaf
2 T (30 ml) butter
4 spring onions with some green leaves, finely sliced
The Mackerel Paté can be made a few days in advance and kept in the fridge. Do not freeze.
Method
Variation no. 1
Pesto, Egg & Tomato
Place the rye bread slices on a work top.
Mash the butter and Pesto together and spread generously on each slice.
Slice the eggs and arrange on bread.
Season eggs with Seasoned Sea Salt.
Arrange sliced baby tomatoes down the middle of each slice on top of the eggs.
Season lightly with Seasoned Sea Salt and top with watercress.
Variation no. 2
Aubergine, Baby Potato & Bacon
To make the aubergine spread, cut the whole aubergines in half lengthways and cut a crisscross pattern into the flesh. Place in a microsafe dish and add ¼ cup (60 ml) of water. Microwave on full power for 10 minutes or until soft.
Cool a little and scoop out the flesh.
Mash the soft flesh with 1 t (5 ml) Garlic Pepper Seasoning and ± 2 T (30 ml) of olive oil.
Boil the baby potatoes, skin on, until soft, ± 12 – 15 minutes.
Drain and leave to cool, covered with a clean dishcloth (no need to peel).
Fry the bacon in a dry frying pan in its own fat until crisp. Cut into pieces.
Place the buttered bread slices on a work top and spread the aubergine spread evenly on each slice.
Slice the potatoes and place them on top of the aubergine. Season lightly with Potato Spice.
Top with bacon pieces and springs of parsley.
Variation no. 3
Mackerel & Sun-dried Tomato
Skin and flake the mackerel. Be sure to remove any bones. Place all the ingredients and the Sun-dried Tomatoes (reserve 4) in a food processor and blend until smooth.
Place the buttered bread slices on a work top and spread with the Mackerel Paté.
Cut the reserved Sun-dried Tomatoes into smaller pieces and place on top of Mackerel Paté.
Add finely sliced spring onions.
