TODAY’S RECIPE: Mackerel club sandwich
INDULGENT lunch. Serves: 2.
Ingredients
4 smoked rashers 4 mackerel fillets, pin-bones removed 3 tbsp olive oil 2 eggs, boiled for 9 mins, then cooled and peeled 6 slices of bread 2 tomatoes, sliced and lightly salted 1 Little Gem lettuce, leaves separated FOR TARTARE SAUCE:
1⁄ small pack of dill, 2 chopped 2 tsp capers, chopped 2 tsp gherkins, chopped 1 lemon, zested 4 tbsp mayonnaise 1 tsp horseradish sauce
Method
1. Combine tartare sauce ingredients. Set aside. 2. Grill the bacon until crisp. Remove from the tray and keep warm. Lay the mackerel, skinside up, in the bacon fat, then drizzle with a little olive oil and salt. Grill for five minutes.
3. Slice the hard-boiled 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 tartare-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. Halve the sandwiches and use cocktail sticks to hold them together.