There are ordinary sandwiches and then there are those that put a smile on your face – those are the grilled ones. The smokey flakes of the fish and the sharpness of the feta make a great combo in this Mackerel panini recipe put it firmly in the later category.
Panini is an Italian word which is a diminutive of pane (“bread”) and literally refers to a bread roll. (For Italian speakers the singular is a panino and its the plural which is panini). To create an authentic paninio try using a bread types such as baguette, ciabatta.
For the toasting you can create a good looking stripe if you have a specialist sandwich grill however you will still be able to get a tasty result using your grill.
Smoked Mackerel From Crouch End
The smoked Mackerel sold through our shops is smoked in the century old smoke house at the rear of the Crouch End Shop. What you see on our counter are truly local food products. These are made with traditional skills and recipes that have been handed down through the family for at least six generations.
Prep time for this easy dish will be about 10 minutes and allow about 3 minutes for cooking time.
Ingredients For Mackerel Panini
1 smoked mackerel fillet from Walter Purkis & Sons per person
4 paninis
1 large tomato
Mayonnaise
Rocket leaves and other salad leaves
115g feta cheese
Cooking Method For Mackerel Panini
Cut all the panini in half length ways, spread with some mayo and slice some tomato onto each of the bases.
Take the mackerel fillets and remove the skin. Use your fingers to break up the flesh and put it into a bowl. Mix in the mayo and spread the mackerel mixture on top of the tomatoes.
Next, lay on the rocket and salad. to finish crumble the feta over the top.
Put the panini tops on firmly, pop them in a panini maker or under a pre heated grill and toast for about 2 minutes, or until golden.
Eat right away
This mackerel panini recipe and photo is from FishIsTheDish.com give them a visit for some more fishy recipes
