This warm smoked mackerel salad sandwich will make a perfect summer lunch or snack. It only take 10 minutes to prepare and cook so truly delicious and fast food, made from really wholesome ingredients.

Mackerel from Walter Purkis and Sons

The smoked mackerel sold through the shops is smoked in the century old smoke house at the rear of the Crouch End Shop. What you see on our counter is a truly local and traditional food product. Our mackerel are cured with traditional skills and recipes that have been handed down through the Purkis family for at least six generations. The processes use nothing but natural wood (usually oak shavings) for the best rich flavours.  There are no chemicals or dyes added.

Ingredients For Warm Mackerel Salad Sandwich

These ingredients will make two sandwiches

  • 2 smoked mackerel fillets From Walter Purkis & Sons
  • 4 rashers streaky bacon
  • 100g green beans, trimmed
  • 1tbsp olive oil
  • ½ red onion, finely sliced
  • 8 cherry tomatoes, halved
  • 2 tbsp grainy mustard dressing
  • 2 slices quality bread, toasted

If you want to keep it local try getting you bread from Dunns and you bacon from Morley Butchers

Cooking Method For Warm Smoked Mackerel Salad Sandwich

  1. Grill the bacon under a hot grill until crispy, then set aside.
  2. While the bacon is cooking, place the green beans in a pan of boiling water and blanch for 1-2 minutes until they’re bright green and tender but still crisp. Tip the beans into a colander, rinse under cold water to cool, then drain.
  3. Heat a non-stick frying pan. When hot, add the mackerel fillets and fry for a few minutes, turning half way through, until the fish is thoroughly heated. Remove from the pan and keep warm.
  4. Give the pan a wipe with kitchen paper, add the olive oil and return to the heat. Add the red onion and cook gently for 1 minute, making sure it doesn’t brown. Add the tomatoes, green beans and mustard dressing and season with black pepper. Toss well to coat the vegetables in the dressing and warm through.
  5. Place the toasted bread on two serving plates. Divide the vegetable mixture between the two plates, spooning it over the toast. Lay over the mackerel fillets and top with the crispy bacon.

This recipe comes from – give them a visit for more fish recipes.