Mackerel Sandwich!
- Azouro Mackerel Fillets in Organic Extra Virgin Olive Oil, Lemon Thyme 106g
- 1 small red onion, thinly sliced
- 1 small carrot, julienned or grated
- A handful of arugula (rocket)
- A few sprigs of fresh mint, chopped
- 4–6 sunblushed tomatoes
- 2 crusty sandwich rolls or ciabatta, halved
- Olive oil, for drizzling
For the Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice (freshly squeezed)
- ½ tsp ground sumac
- 1 small garlic clove, smashed
- Freshly ground black pepper
- Salt, to taste
Method
Begin by combining olive oil, lemon juice, sumac, freshly ground black pepper, and a crushed garlic clove in a medium bowl. Allow the mixture to sit for five minutes to infuse, then remove and discard the garlic. Add the sliced onions and sauté them briefly in a hot pan for about two minutes, just until softened. Set aside to cool.
Lightly drizzle the cut sides of the sandwich rolls with olive oil and toast them until golden and crisp. Arrange the drained mackerel evenly over the bottom halves of the rolls, followed by a few sunblushed tomatoes, and season lightly with salt. Toss the arugula, grated carrot, and chopped mint through the onion mixture until well coated, then generously layer this dressed slaw over the tomatoes. Close the sandwiches with the top halves of the rolls and serve immediately. Serve with Bonilla Critps