Yields: ½ cup
Time: 20 minutes
INGREDIENTS:
For the Aioli
- ¼ cup pea shoots, chopped
- 2 egg yolks
- 1 Tbsp dijon mustard
- 1 Tbsp lemon juice
- Salt + pepper
- 1 clove garlic
- ½ cup olive oil
For the Sandwich
- 1 loaf dark seeded rye bread
- ½ cup cucumbers, sliced
- ¼ cup cooked beets, sliced
- ¼ cup aioli
- 3oz tinned fish in oil
- Pea shoots
- Radish
- Red onion
- Salt + pepper
INSTRUCTIONS:
- Make the aioli, adding the first 6 ingredients to a food processor, slowly pour in the oil until thick and creamy. Refrigerate for 10 minutes
- Slice loaf lengthwise, toast bread until browned
- Layer ingredients on the base of the loaf finishing with fresh pea shoots, salt and any remaining oil from the tinned fish
