Smoked Mackerel, Lettuce and Tomato Sandwich 

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
5(37)
Comments
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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.

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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
Nutritional analysis per serving (6 servings)

209 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 10 grams protein; 379 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. Step 2

    Spread the butter on one side of one piece of toast and mayonnaise on one side of another.

  3. 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.

  4. 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.)

  5. 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.

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Ratings

5 out of 5
37 user ratings
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Comments

Curtis Snyder

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.

SM

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

Jeannie

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.

LEO

we did this with mackerel canned with curry sauce and it was fantastic! we'll definitely do it again.

Carina

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 Dunn

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

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