Tomato and fish (Open sandwiches)

 

For each sandwich

• 1 large slice brown bread
• 5 ml soft butter
• 1 tomato, sliced
• ½ teaspoon white pepper
• 2 canned sild or pilchards
• ½ hard-boiled egg, cut lengthways
• 1 tablespoon mayonnaise
• ½ teaspoon canned lumpfish roe

1. Spread the bread with the butter ; place tomato slices on the bread.
2. Sprinkle with pepper and top with the fish.
3. Remove the yolk from the egg, mix with the mayonnaise and fill the egg white with the mixture ; garnish with lumpfish roe.
4. Place the egg in the center of the sandwich.

BON APPÉTIT