Smoked Mackerel and Horseradish Sandwich
By OcadoLife
Published on 19 April 2022
Everyone loves a tuna mayo sarnie, but this Smoked Mackerel and Horseradish Sandwich from restaurateur James Ramsden gives that classic combo a shake-up for today. Tuna is swapped out for mackerel, and the horseradish adds a hot, spicy twist. Topped with a quick pickle of shallot and cucumber, it makes a refreshing and mouth-watering filling.Time and servings
12 minsTotal time
1Servings
12 minsPrep time
Ingredients
- 85 g of smoked mackerel
- 35 g of light crème fraîche
- 1 squeeze of of lemon
- 1 heaped tsp of capers, roughly chopped
- 1 heaped tsp of hot horseradish sauce
- 2 slices of bread
- 1 tsp of softened butter
- 1 handful of of rocket
- 150 ml of white wine vinegar
- 50 g of caster sugar
- 1 shallot, finely sliced
- 0.5 cucumber, peeled into ribbons
Method
Step 1
For the pickle, combine the vinegar and sugar in a bowl with 100ml water and a pinch of salt; stir until dissolved. Add the shallot and cucumber, combine, then set aside until needed. This makes more than you need for the sandwich, so pop leftovers in the fridge to enjoy another day; the pickle will keep for 2-3 days in an airtight container.Step 2
Using a fork, flake the mackerel in a small bowl, removing any stray small bones – add the crème fraîche, squeeze of lemon juice, capers, horseradish and a few grinds of black pepper. Mix gently until combined, but the fish still has texture.Step 3
Lightly toast and butter the bread, if you like. Spread one slice with the mackerel, top with pickle and rocket, then sandwich with the other slice of bread. Cut in half and get stuck in.