Having just made my very first voyage to Tasmania (I know, right, first! Crazy that I’ve been to Iceland twice and never Tassie), I digress, my mission was to taste as much of all the amazing produce I’d been told so much about, as I could.
From fine dining to simple home cooked meals, each had its highlights. One particular dish, concocted by Yes, Joy’s wingman (aka my husband Brian) was a simple lunch I’ll now refer to as ‘Tassie Toast’.
We had the pleasure of staying at a lovely Airbnb in Cygnet (just south of Huonville) with a charming vegetable patch we were able to help ourselves to, and where the cherry tomatoes, potatoes, and rosemary from this recipe came from – but – if you can’t fetch them fresh from the dirt in your backyard, go dig a patch immediately! Or, you know, go to the market.
TIME: 20 MINS
- 4 slices of good bread – sourdough or similar
- 3-4 small potatoes
- A handful of cherry tomatoes
- Few sprigs of rosemary
- Salmon pate (we used Harris Smokehouse available at the Standard Market, or make your own from cream cheese and smoked salmon – google it!)
- Pure cream
- S&P to taste
Chop potatoes into 1-2cm pieces or rounds pending size, par-boil for 5mins or until you can easily stick the blunt side of a knife into
While potatoes are boiling, chop your tomatoes in half and heat a small fry pan with butter
Drain potatoes, shake in the pot to roughen exterior and add to the buttery pan with rosemary. Once potatoes are beginning to brown add tomatoes, salt, pepper and stir occasionally until all softened and browned and buttery, add a few dashes of cream if you are feeling extra extravagant, stir, then let bubble away for a minute or two
Now toast your good bread (or have fresh if you prefer)
Spread salmon pate thickly over your toast
Top with potato-tomato mixture