Prep & cooking time: 35 minutes
- 2 tsp lemon juice
- 1 garlic clove, finely chopped
- 1 large egg, separated
- 150 ml canola oil
- handful fresh rocket, rinsed
Place the lemon juice and garlic in a small bowl and allow to infuse for 5 minutes. In the meantime whisk the egg yolk with a fork, then add half of the egg white. Transfer to a deep bowl or even better, a jug, and using a handheld blender, begin to blend. Slowly pour the oil into the blending egg mixture. You initially want to trickle the oil mixture in, until the mixture begins to bind, at which stage you can begin pouring a little more liberally. Once the ingredients have blended to make a thick creamy sauce, add the lemon juice, garlic mixture and the coarsely chopped fresh rocket. Season to taste, and set aside. Should your mixture curdle, don’t panic; just add a teaspoon of hot water and whisk for a further 15–20 seconds.
- 8 slices of white bread, with crusts removed
- 250g smoked pepper mackerel fillets, mashed
- 2 large slicing tomatoes, thinly sliced
- 2 large eggs
- 100ml cream
- salt and pepper to season
- a little oil to fry the bread
- small packet of watercress, rinsed
- 6 radishes, shaved with a peeler
- 250g smoked streaky bacon, grilled till crisp
Make 4 closed sandwiches with a layer of mackerel and sliced tomatoes. Whisk together the eggs and cream with a pinch of salt. Lightly soak both sides of the sandwiches in the eggy mixture. Gently fry in a little canola oil over a low heat until the sandwiches are golden brown on both sides. Cut in half and plate, topped with the watercress, radish, and crispy bacon rashers and drizzled with the rocket aioli.
Sparkling wine, with orange juice complements this dish.
To shop from a selection of South Africa’s best wines, go to wineofthemonth.co.za
Photography & Styling C&D Heierli, Recipes by Diane Heierli