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Creamy Peppered Mackerel on Baguette

 In Seafood

Creamy Peppered Mackerel on Baguette

I am a bread addict. There, I said it. Everything about bread is just perfect to me. The crunchy crust, the soft, pillowy ‘inners’. I mean really, what’s not to like? For this reason, and this reason alone, I will never be able to do Atkins or any other ‘carb-free’ diet. I need bread! I don’t eat it everyday, but there is just nothing better than freshly baked Baguette or Ciabatta with oodles of butter/olive oil and a good wedge of cheese. Oooh, throw in some onion marmalade and maybe some fresh rocket…ok let me stop before my keyboard is covered in drool. I think this is my version of porn!

Anyway, so when the craving seriously hits, I can’t just do a normal sandwich. I have to get the best bread I can lay my hands on and have the best combination of sandwich filling. I have many such combination’s which work just fine, but this filling is just straight from the food gods. My aunt made this creamy, peppered mackerel mixture for our Easter brunch this year and she served it with fresh bagels (another one of my bread fetishes!), It was absolutely sublime. I went a bit further and added some fresh baby spinach and some cherry tomatoes to add some fresh flavour.

This is the perfect lunch sandwich as the bread won’t go soggy from the filling, you can even leave the tomato out if you want to make 100% sure the bread won’t go soggy. You could also used smoked snoek, salmon or trout for this. And use fresh rocket, basil or Italian parsley instead of the baby spinach. Don’t forget to add a squeeze of lemon juice and a good pinch of cracked black pepper. Oh yum!

Serves 2

2 small baguettes
1 cup shredded, peppered Mackerel (I used the Woolies one)
3tbsn creme fraiche/Sour cream
6 cherry tomatoes, halved
handful of baby spinach
Squeeze of lemon juice
Cracked black pepper to serve

  • Mix the Mackerel and creme fraiche together.
  • Scoop the mixture into the baguettes.
  • Place the halved cherry tomatoes on top of the mackerel mix and top with some baby spinach.
  • Squeeze the lemon juice over and sprinkle with black pepper.
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Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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Showing 2 comments
  • Marisa

    This sounds absolutely divine! A big step up from the old faithful tuna mayo, that’s for sure. 🙂

    • Ally_R

      I guess that’s exactly what it is, zshooshed up tuna mayo! 🙂

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