The Ginger & White Cookbook by Tonia George

Author:Tonia George [George, Tonia]
Language: eng
Format: mobi
Publisher: Octopus
Published: 2014-03-17T00:00:00+00:00

Smoked mackerel pâté club sandwich

Salty fish and crisp smoky bacon go beautifully together here. Note that the recipe above makes more pâté than the sandwiches require, but any leftovers are great as a snack.

MAKES 2

4 rashers of smoked back bacon

1 tbsp sunflower oil

6 slices of granary tin loaf, thinly sliced

4 tbsp Smoked mackerel pâté

4 Slow-roasted tomatoes

iceberg lettuce, shredded

2 tbsp mayonnaise

Fry the bacon in the oil over a high heat until crisp. Keep warm. Toast the bread.

Take 2 slices of bread and spread each of them with 2 tablespoons of the pâté. Place 2 rashers of bacon, 2 tomatoes and some lettuce on another 2 slices and sit these slices on top of the pâté slices so you have 2 double-deckers.

Spread 1 tablespoon of mayonnaise on each slice of the remaining toast and place mayo-side down on the lettuce to make 2 triple-deckers. Cut in half diagonally and serve.

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