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Mackerel club sandwich

Two mackerel club sandwiches served on a board

Mackerel club sandwich

Name: Mackerel club sandwich
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 2-4
Ingredients: 4rashers smoked streaky bacon; 4 mackerel fillets, pin bones removed; 3 tbsp olive oil; 2 eggs boiled for 9 mins, cooled and peeled; 6 slices of good quality bread (sourdough works well); 2 tomatoes sliced and lightly salted; 1 Little Gem lettuce leaves separated; ½ small pack dill chopped; 2 tsp capers chopped; 2 tsp gherkins finely chopped; 1 lemon zested; 4 tbsp mayonnaise; 1 tsp horseradish sauce

Tom Kerridge

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Serves 2-4

More effort

Prep: 20 mins

Cook: 20 mins

A star rating of 4 out of 5.2 ratingsRate

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Great for an indulgent lunch, this club sandwich is like a big mackerel salad piled high between slices of sourdough. Use flaked smoked mackerel if you prefer

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Ingredients

Nutrition

Units:

MetricUS

4rashers smoked streaky bacon
4 mackerel

fillets, pin bones removed
3 tbsp olive oil
2 eggs

boiled for 9 mins, cooled and peeled
6 slices of good quality bread

(sourdough works well)
2 tomatoes

sliced and lightly salted
1 Little Gem lettuce

leaves separated

For the tartare sauce

½ small pack dill

chopped
2 tsp capers

chopped
2 tsp gherkins

finely chopped
1 lemon

zested
4 tbsp mayonnaise
1 tsp horseradish sauce

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Nutrition: Per serving (4)

kcal702
fat55g
saturates9g
carbs23g
sugars4g
fibre3g
protein28g
salt2.1g

Method

step 1

To make the tartare sauce, mix the dill, capers, gherkins, lemon zest, mayo and horseradish together and set aside. Can be made a day ahead and chilled.
step 2

Heat the grill to high. Grill the bacon for 8-10 mins, turning halfway, until crisp. Remove from the tray and keep warm. Lay the mackerel skin-side up in the bacon fat, drizzle the skin with a little olive oil and season with salt, then grill for 5 mins until the skin is crisp and the flesh can be flaked.
step 3

Slice the eggs and lightly toast the bread, then spread the tartare sauce over four of the slices. Lay the bacon, egg and sliced tomato on two of the mayo-covered slices, then lay the warm mackerel and lettuce on the other two. Stack the mackerel slices on the bacon slices and top off with the final slice of toasted bread on each, press down gently and carefully halve the sandwiches and use cocktail sticks to hold them together, if you like. Serve immediately for four as a light lunch or a big lunch for two.

Recipe from Good Food magazine, April 2018

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A star rating of 4 out of 5.2 ratings

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