Egg, tomato and prawn

INGREDIENTS

4 eggs

4 x 1cm thick slices of rye bread Salted butter, to spread

8 little gem lettuce leaves 4 tomatoes, thinly sliced

100g prawns in brine, or fresh prawns simmered in salty water with dill for two minutes Mayonnaise, to top

Sea salt and freshly ground black pepper

Dill, to garnish

METHOD

Place the eggs in a saucepan of boiling water and boil for six minutes, then drain, rinse under cold water and leave to cool. When cool, peel the eggs and cut into slices.

Spread the slices of rye bread with butter. Wash and dry the lettuce leaves, then place them on top of the bread.

Divide the egg and tomato slices between the lettuce leaves, then top with the prawns. Add a dollop of mayonnaise on top, season with salt and pepper and garnish with dill. few minutes, then add the tomato purée and simmer for another minute. Add the chopped tomatoes and salt, and simmer for 15 minutes.

Add the smoked mackerel fillets and lemon juice and simmer for 10 minutes, then remove from the heat and leave to cool.

Spread the slices of rye bread with the butter, top with the mackerel in tomato sauce and then add mayonnaise to your liking. Sprinkle with salt and pepper to taste, and garnish with parsley or chives.

SERVES TWO

A few sprigs of basil

Juice of ½ lime

Pinch of black sesame seeds ½ tbsp finely grated fresh root ginger

3 tbsp peanut butter

1 tbsp maple syrup

1 tsp apple cider vinegar 80ml water

1 tbsp tamari soy sauce