|8||bread — brown, sliced|
|15 ml||fresh chillies — 573|
|1||red onion — large,chopped|
|400 g||snoek — smoked, flaked|
|2||potatoes — peeled, boiled, diced|
|30 ml||chutney — tomato|
|10 ml||lemon juice — fresh|
|black pepper — freshly ground|
|1||tomatoes — diced|
Butter the bread.
Heat the olive oil in a frying pan and sauté the chopped onion until soft and glossy. Add the snoek and potatoes and stir through. Add the tomato chutney and lemon juice and season to taste with pepper; add a diced tomato if you like, especially if the fish is dry. Allow the filling to cool completely.
Divide the filling between four slices of bread, then close the sandwich with the remaining slices, remembering to keep the buttered sides on the outside. Toast one sandwich at a time in the jaffle pan over a gas hob until golden brown and crisp on both sides. Serve with fresh watercress and extra chutney.
Words and image: Home magazine