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extra virgin olive oil

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Porcini girasolini with crispy Parma ham

15 minutes

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5 minutes

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10 minutes

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25 minutes

Fish recipes

Tomato-and-sardines on toast

By Khanya Mzongwana

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

For the mayo:

2 free-range egg yolks
3 T white wine vinegar
sea salt and freshly ground black pepper, to taste
1⁄2 cup extra virgin olive oil
4 For the toast:
large tomatoes, thickly sliced
sea salt and freshly ground black pepper, to taste
8 slices thick-slice white bread
1 x 110 g can Woolworths smoked sardines in vegetable oil, scaled and deboned
Italian parsley, a handful

Method

1. To make the mayo, place the egg yolks, vinegar and seasoning in a plastic jug. Using a stick blender, blitz the ingredients until well combined. Pour the olive oil into the mixture in a thin stream, blending continuously, until thick.

2. Season the tomatoes. Spread the bread with the mayo, place the tomatoes and sardines onto the bread, then sprinkle over the parsley.

Cook's note: Stir 6 chopped anchovies into 80 g Woolies’ French-style mayonnaise for a shortcut version of this spread.

Find more fish recipes here.

Photography: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Ellah Maepa

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