Hot cross bun mackerel sandwiches

Name: Hot cross bun mackerel sandwiches
Prep time: 15 min
Total time: 15 min
Yield: Makes 4
Ingredients: 4 large hot cross buns; 1 tbsp pomegranate molasses; 1½ tbsp olive oil; ½ tbsp red wine vinegar; ½ tsp chilli flakes (optional); 1 small carrot, cut into matchsticks; ½ red pepper, finely sliced; 1 small red onion, finely sliced; 4 tbsp crème fraîche; 2 smoked mackerel fillets, flaked into big chunks

Portion size: Makes 4
Prep time 15 min
Difficulty: easy

Tom Shingler

Head of food, delicious.

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Bored of toasted hot cross buns? Switch things up this Easter with our hot cross bun mackerel sandwiches. Here’s why this unexpected combination works…

The inspiration: This unusual recipe is inspired by Turkey’s balik ekmek, a delicious grilled mackerel sandwich piled with plenty of fresh vegetables.
The flavours: The oily fish, crunchy peppers and sweet dressing all work well with sweet dried fruit and spices, both of which can be found in a hot cross bun.
The twist: Using smoked mackerel and adding crème fraîche stops things getting too sweet and gives everything a mackerel pâté vibe.

Make the most of HCB season with more hot cross bun recipes.

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Ingredients

4 large hot cross buns
1 tbsp pomegranate molasses
1½ tbsp olive oil
½ tbsp red wine vinegar
½ tsp chilli flakes (optional)
1 small carrot, cut into matchsticks
½ red pepper, finely sliced
1 small red onion, finely sliced
4 tbsp crème fraîche
2 smoked mackerel fillets, flaked into big chunks

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Method

Split open and toast the hot cross buns. Make a dressing by whisking together the pomegranate molasses, olive oil, vinegar and chilli flakes (if using) with a pinch of salt and pepper.
Add the carrot, pepper and onion to a bowl. Pour over the dressing and toss to combine.
To build a sandwich, spread 1 tbsp crème fraîche on each bun half, then top the base with a quarter of the mackerel flakes. Finish with a quarter of the dressed veg, then put the lid on and dive in.
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