Smoky tomato and mayonnaise sandwiches
For the mayonnaise
- 1 egg yolk
- 1 tsp Halen Môn Smoky Dijon Mustard
- 150ml mild olive oil
- 60ml extra virgin olive oil
- Optional: a few drops of Halen Môn Smoked Water
- 1 tsp lemon juice
- Halen Môn Pure Sea Salt in a Finer Flake
For the sandwich
- 4 slices of crusty bread, such as sourdough
- 2 large tomatoes
- Halen Môn Pure Sea Salt Smoked Over Oak, for finishing (or use flaky salt instead)
There’s a triple hit of smokiness in these sandwiches with our Smoky Dijon Mustard, Smoked Water and Pure Sea Salt Smoked Over Oak. The campfire effect has a totally transformative effect on the juicy, fresh tomatoes – almost making them taste “cooked” without losing any of their brightness.
- In a large mixing bowl, whisk together the egg yolk and Dijon mustard until completely combined, then pour in a drop of mild olive oil. Whisk until the oil is incorporated, and continue adding the oil, drop by drop, until the mixture begins to thicken and hold its shape. Be patient and add the oil as slowly as you can, because adding the oil too quickly can cause the ingredients to split, resulting in a curdled mayonnaise.
- Once the mixture is thickened, add the oil in a thin, steady stream, continuing to whisk all the time, until it’s all incorporated. Repeat with the extra virgin olive oil.
- Whisk in the smoked water, if using, then season with lemon juice and sea salt in a finer flake.
- Lightly toast the bread, then spread a dessertspoon of the mayonnaise over two of the slices.
- Use a sharp knife to slice the tomatoes into 1cm thick slices. Discard the ends of the tomatoes, or save them for stock, and lay the remaining slices over the mayonnaise. Sprinkle the tomatoes with smoked salt, then sandwich with the remaining slices of bread. Slice in half and serve immediately.
RECIPE: Anna Shepherd
IMAGE: Jake Lea-Wilson