Here’s a take on the classic tuna salad and melted-cheese sandwich, but with fish that’s responsibly sourced and equally delicious. A mild, surprisingly meaty little fish, wild Atlantic mackerel is an excellent source of protein and vitamin D, and has over 500 mg of Omega-3s per serving—all without the accumulated toxins associated with large predator fish like tuna and swordfish.
For The Mackerel Salad
- 2 tins Patagonia Provisions Roasted Garlic Mackerel fillets, drained and separated into fat flakes
- 1 celery stalk, diced small
- 1 small shallot or 1/4 red onion, diced small
- About ⅓ cup roughly chopped flat-leaf parsley leaves
- 1 tbsp. mayonnaise
- 1 tbsp. lemon juice plus 1 tsp. lemon zest
- 1 tsp. dijon mustard
- Salt and pepper
For The Sandwiches
- 4 slices muenster cheese (3-4 oz.)
- 6-8 dill pickle chips, drained and patted dry (optional)
- 4 slices rye bread
- 3-4 tbsp. salted butter, softened
Putting It All Together
- In a medium bowl, gently mix mackerel salad ingredients together.
- Heat a nonstick pan over medium heat.
- Assemble sandwiches: Lay a cheese slice on a slice of bread. Add 3-4 pickle chips, half of mackerel salad, and another cheese slice; top with bread. Repeat for second sandwich.
- Smear tops of sandwiches with half the softened butter. Place sandwiches in pan, buttered side down, then butter the top sides. Cook until golden brown and cheese is melted, about 5 minutes per side.
Mackerel Salad Variations (adapted from The Kitchn)
- Use yogurt instead of mayo for a lighter salad.
- Replace the mayo with the olive oil from the tin for a looser salad.
- Add diced apples, raisins, or dried fruit to the basic recipe.
- Add diced fennel, shredded cabbage, diced cucumbers, or any other crunchy vegetable.
- Add a dash of curry powder, dukkah, harissa, or any other savory spice mix in your cupboard.
- Stir in chopped fresh herbs.