Not only is mackerel extremely good for you, it is also one of the few fish that is still considered sustainable. Horseradish and smoked fish make the perfect couple on the culinary dating scene, so it’s only natural that we put them together in a sandwich. This is marvellous served with a pint of stout on a summer’s afternoon.
This is a doorstep classic. Summery and fresh, it hits all the right spots in all the right places.
- 1 heaped teaspoon grated horseradish
- 125 g (½ cup) crème fraîche
- a few dill fronds
- ½ lemon, juiced
- 1 tsp capers, rinsed and chopped
- 200 g smoked mackerel
- butter, for spreading
- 4 slices wholemeal bread, cut 2.5 cm thick
- ½ small cucumber, cut into ribbons
- ¼ red onion, thinly sliced
- large handful of watercress
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine the horseradish, crème fraîche, dill, lemon juice and capers in a small bowl. Season well with black pepper.
Flake the mackerel into the bowl and mix well. Set aside in the fridge for 10 minutes for the flavours to develop.
Butter the bread and spoon the mackerel mixture onto 2 slices. Layer the cucumber ribbons on top then add the
red onion, watercress and remaining slices of bread.
This recipe is from In Bread (Smith Street Books).