Two mackerel club sandwiches served on a board

Mackerel club sandwich

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Prep: 20 mins Cook: 20 mins

More effort

Serves 2-4

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

Nutrition and extra info

Nutrition: Per serving (4)

  • kcal702
  • fat55g
  • saturates9g
  • carbs23g
  • sugars4g
  • fibre3g
  • protein28g
  • salt2.1g
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Ingredients

  • 4 rashers smoked streaky bacon
    Bacon

    Bacon

    bay-kon

    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 4 mackerel fillets, pin bones removed
    Mackerel

    Mackerel

    Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 eggs, boiled for 9 mins, cooled and peeled
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 6 slices of good quality bread (sourdough works well)
  • 2 tomatoes, sliced and lightly salted
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 Little Gem lettuce, leaves separated

For the tartare sauce

  • ½ small pack dill, chopped
  • 2 tsp capers, chopped
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 2 tsp gherkins, finely chopped
  • 1 lemon, zested
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 tbsp mayonnaise
  • 1 tsp horseradish sauce

Method

  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.

  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.

  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.

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