Meaty smoked mackerel can stand up to bold flavours, making it the perfect sandwich filler. Try it in these quick toasties with melty cheese, zingy capers and the fresh crunch of pepper and cucumber. They’re filling enough for a weeknight dinner, or make an extra-special lunch.
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Ingredients
- 2 smoked mackerel fillets
- 1 tomato
- ¼ red pepper, finely chopped
- 70g cucumber, seeds scooped out and discarded, flesh finely chopped
- 2 spring onions, finely sliced
- 1 tbsp capers, roughly chopped
- 1 tbsp mayonnaise
- Squeeze lemon juice
- 2 bread rolls (we used ciabatta)
- 60g cheddar, coarsely grated
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Method
- Heat the grill to high. Flake the smoked mackerel into a large bowl (discard any skin and bones). Quarter the tomato, scoop out and discard the watery seeds, then finely chop and add to the bowl. Add the pepper, cucumber, spring onions, capers and mayo and gently stir to bind – try to keep the mackerel in chunks for a good texture. Season to taste with salt, pepper and a squeeze of lemon juice.
- Slice open the rolls, put the lids cut-side up on a tray and cover with the cheddar. Grill for 3-5 minutes to melt the cheese. Spoon the mackerel mixture over the bottom halves of the rolls, then top with the cheesy lids. If the mixture is fridge cold you might want to heat the sandwich through a little in the oven, otherwise tuck in.
Nutrition
- 678kcals Calories
- 42g (13g saturated) Fat
- 30g Protein
- 41g (7.5g sugars) Carbs
- 4.6g Fibre
- 2.6g Salt
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