Smoked Mackerel, Lettuce and Tomato Sandwich

Name: Smoked Mackerel, Lettuce and Tomato Sandwich
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 sandwich
Ingredients: 2 thick slices sourdough bread; 1 tablespoon unsalted butter, at room temperature; 2 tablespoons mayonnaise; 1 (4-ounce) can smoked mackerel; 4 to 6 small lettuce leaves; 3 (1/2-inch-thick) slices ripe beefsteak or heirloom tomato; Salt and freshly cracked black pepper

By Ham El-Waylly

Published Sept. 10, 2024

Smoked Mackerel, Lettuce and Tomato Sandwich — Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

Total Time: 10 minutes
Prep Time: 5 minutes
Cook Time: 5 minutes
Rating: 4(30)
Comments: Read comments

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.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:1 sandwich

2thick slices sourdough bread
1tablespoon unsalted butter, at room temperature
2tablespoons mayonnaise
1(4-ounce) can smoked mackerel
4 to 6small lettuce leaves
3(½-inch-thick) slices ripe beefsteak or heirloom tomato
Salt and freshly cracked black pepper

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

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.

Ratings

4 out of 5

30 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Curtis Snyder9 months ago

I just maple-chip smoked two dozen mackerel (caught in the Atlantic last evening) here at home in my smoker and my tomatoes are almost over. This will be tomorrow’s lunch with a bowel of roasted tomato soup. May I suggest a thinly slice fall apple on the lettuce. Thanks for the great idea.

SM8 months ago

Did this with TJs tinned smoked trout in oil and added a slice of Unexpected Cheddar. Divine.

Jeannie8 months ago

My pregnancy craving sandwich was sardines with lettuce and tomato. I had one or two a week for lunch. This was quite similar and delicious, even without being influenced by hormones.

Carina8 months ago

Really good! I used Patagonia mackerel marinated with lemon and capers and threw in extra tomato. Next time I’ll add some cheddar. One note, the nutritional info says it makes 6 servings, which is absurd.

Laurie Dunn8 months ago

Could work well with canned sardines or smoked salmon, too. I would cut the mayo to 1 tbsp.

SM8 months ago

Did this with TJs tinned smoked trout in oil and added a slice of Unexpected Cheddar. Divine.

Private comments are only visible to you.