Tomato in Colours with Tarragon Mayo
Description
This is a classic summer smørrebrød. During the summer, when the tomatoes are ripe, this is an absolute favourite among Danes, and it has nothing to do with being vegetarian. It’s important to sprinkle with a little salt on top so that the juicy flavour of the tomato is enhanced. I always eat it at my mother’s house with the tomatoes freshly out from her green house. Now that I grow my own tomatoes in my garden in Piemonte, I must admit it was big moment, when my husband and I sat down and had our own tomatoes on our home baked rye bread, just heaven.
Ingredients
- 10-12 tomatoes green, red and orange
- 4 tbsp tarragon mayonnaise
- 1 spring onion (in slices)
- salt and freshly grounded pepper
- 4 slices rye bread
- salted butter (for the bread)
- 2 organic egg yolks
- 1 tbsp Dijon mustard
- 1 tsp tarragon white wine vinegar
- 4 tbsp fresh tarragon leaves, finely chopped
- 250 ml flavourless cold-pressed oil
- ¼ tsp sea salt flakes and freshly ground pepper
Tomato in Colours
Tarragon Mayo (Makes 300 ml)
Instructions
- 1 Place the rye bread slices on a work top and spread the butter evenly on each slice.
- 2
Cut the tomatoes into slices and place about 8-9 slices on each slice of rye bread, sprinkle with salt and pepper.- 3
Then place a tablespoon tarragon mayonnaise on top of each in the centre.- 4
Decorate with spring onion and tarragon.Alternative ideas- 5
Serve with bacon on top, cottage cheese instead of mayonnaise or horseradish cream or parsley pesto.Tarragon Mayo- 6
Whisk the egg yolks in a bowl, then add the mustard, vinegar, fresh tarragon and whisk together for 5 minutes. I prefer to use a food processor or electric hand-whisk for this.- 7
Gradually add about half the oil, very slowly at first, whisking continuously, until thickened and emulsified.- 8
Continue adding the remaining oil gradually, whisking continuously.- 9
Season with a pinch each of salt and pepper.- 10
Store in a sterilized jar in the fridge for up to 2-3 weeks. - 2
Tomato in Colours