Best 2 Open Faced Pickled Mackerel And Apple Sandwiches Recipes
Tantalize your taste buds with a culinary journey into the world of flavors with our Open-Faced Pickled Mackerel and Apple Sandwiches. This delightful dish is a harmonious blend of tangy pickled mackerel, crisp and refreshing apples, creamy horseradish sauce, and the delicate crunch of bread.
Embark on a sensory adventure as you explore the layers of flavors in this sandwich. The pickled mackerel, with its briny tang and subtle smokiness, is balanced by the sweetness of the apples and the creamy, slightly spicy horseradish sauce. The bread, toasted to perfection, provides a sturdy base for this delectable combination.
Each bite offers a symphony of textures, from the tender, flaky fish to the crisp apple slices and the creamy horseradish sauce. The interplay of flavors and textures creates an unforgettable culinary experience that will leave you craving more.
As you delve into this article, you'll discover not just one but three variations of this delectable sandwich. The classic Open-Faced Pickled Mackerel and Apple Sandwich is a timeless delight, while the Open-Faced Pickled Mackerel and Apple Sandwich with Watercress adds a peppery kick. For a vegetarian twist, try the Open-Faced Pickled Vegetables and Apple Sandwich, which offers a vibrant array of pickled vegetables in place of the mackerel.
No matter which variation you choose, you're in for a treat. These sandwiches are perfect for a quick lunch, a light dinner, or a delightful snack. So, gather your ingredients, follow our step-by-step instructions, and prepare to indulge in a culinary masterpiece.
PICKLED MACKEREL
The chef Kyle Connaughton's recipe for pickled mackerel is straight out of the Japanese playbook. It's simple and foolproof to prepare, and the time it takes is mostly unattended. He serves it plain or over rice that's been dressed with some cucumber and toasted sesame seeds. I also tried seasoning the rice with a couple of spoonfuls of the leftover vinegar marinade plus grated ginger, black sesame seeds, minced scallions and diced avocado, and Mr. Connaughton seconded that idea, as well as the notion of serving the pickled fish Scandinavian-style, with sour cream, sweet onions and boiled potatoes.
Provided by Florence Fabricant
Categories pickles, project, seafood, appetizer
Time 15h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Remove any pin bones from the fish. Place fish in a dish or nonreactive pan with sides, and dust fish on both sides liberally with salt, about 1/3 cup, covering it completely. Refrigerate for 1 hour.
- Combine 1 cup of the vinegar with the kombu and sugar in a small saucepan and simmer until the sugar has dissolved. Remove from heat and let steep for 3 minutes. Add remaining vinegar.
- Remove fish from refrigerator, rinse off the salt with cold water and pat fish dry. Rinse dish and return fish to the dish. Discard kombu and pour vinegar mixture over fish so it is completely submerged, cover dish and refrigerate for 1 hour.
- Remove fish from vinegar mixture, pat dry, wrap in plastic wrap and refrigerate 12 hours or longer before slicing.
- To serve: Rinse rice thoroughly and drain. Place in a saucepan with 1 cup cold water. Bring to a boil, reduce heat, cover and cook about 15 minutes, until all the water is absorbed. Remove from heat and set aside 10 minutes, still covered. Uncover and allow to cool to room temperature.
- While rice is cooking, lightly toast sesame seeds in a small dry skillet. Fold sesame seeds and cucumber into cooked rice. Season to taste with salt.
- Place the rice in a mound on a serving dish or divide among 4 individual plates. Slice mackerel in half lengthwise, then cut each section into 8 pieces and arrange against the rice. Serve.
Nutrition Facts : @context http, Calories 347, UnsaturatedFat 4 grams, Carbohydrate 56 grams, Fat 6 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 673 milligrams, Sugar 25 grams
OPEN MACKEREL SANDWICH WITH FENNEL SLAW
Take a Scandinavian approach, with an open sarnie made with rye bread and topped with smoked fish, raw fennel, capers and cream cheese
Provided by Jennifer Joyce
Categories Lunch, Main course
Time 15m
Number Of Ingredients 9
Steps:
- Toast the bread until crisp, then spread over the soft cheese. Divide the smoked mackerel between the toasts.
- In a small bowl, mix the fennel, onion, capers, lemon juice, oil, chives and some seasoning. Spoon over the fish toasts, with lemon wedges for squeezing over.
Nutrition Facts : Calories 555 calories, Fat 44 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 2.5 milligram of sodium
Tips:
- Choose fresh, high-quality mackerel fillets for the best flavor.
- Use a sharp knife to thinly slice the mackerel fillets against the grain, which helps to prevent them from falling apart when cooking.
- Don't overcook the mackerel fillets, or they will become tough and dry. Cook them just until they are opaque throughout.
- For the best flavor, use a good-quality mayonnaise and bread that you enjoy.
- If you don't have any pickled apples on hand, you can substitute thinly sliced fresh apples.
- Garnish the sandwiches with fresh herbs, such as dill or chives, for a pop of color and flavor.
Conclusion:
These open-faced pickled mackerel and apple sandwiches are a delicious and easy-to-make lunch or snack. The pickled mackerel adds a tangy, briny flavor to the sandwiches, while the apples add a sweet and crunchy contrast. The mayonnaise and bread help to bring all of the flavors together. Whether you're looking for a quick and easy meal or a unique and flavorful addition to your next party, these sandwiches are sure to please.
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