Smoked Mackerel, Lettuce and Tomato Sandwich
Summertime is the season of the tomato sandwich, and few are more revered than the BLT. Smoky bacon, mayonnaise and juicy, umami-rich tomatoes make it as close to a perfect sandwich as possible. Changing out the bacon for smoked mackerel results in an entirely different experience, albeit just as satisfying. The richness and smoke of the mackerel are both excitingly novel and familiar enough to prompt you to pop cans of tinned fish any time you procure fresh tomatoes from the farmers’ market.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 2thick slices sourdough bread
- 1tablespoon unsalted butter, at room temperature
- 2tablespoons mayonnaise
- 1(4-ounce) can smoked mackerel
- 4to 6 small lettuce leaves
- 3(1/2-inch-thick) slices ripe beefsteak or heirloom tomato
- Salt and freshly cracked black pepper
Instructions
Step 1
In your preferred contraption, toast the slices of bread until golden brown and crisp on the outside but still tender on the inside.Step 2
Spread the butter on one side of one piece of toast and mayonnaise on one side of another.Step 3
Split the mackerel and, using a knife with a fine tip, gently remove the spine running down the middle and any bones left behind.Step 4
Lay the mackerel in one even layer on the slice of buttered toast, then fold and shingle the lettuce leaves on top. (It’s OK if they overlap.)Step 5
Layer the tomatoes on the mayonnaise-slathered toast and season with salt and pepper. Quickly and confidently flip the tomato bread on top of the lettuce to form a sandwich and lightly press. Slice the sandwich in half diagonally and eat immediately.