Open Faced Pickled Mackerel And Apple Sandwiches Food

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OPEN-FACED PICKLED MACKEREL AND APPLE SANDWICHES



Open-Faced Pickled Mackerel and Apple Sandwiches image

Categories     Sandwich     Dairy     Fish     Fruit     Brunch     Quick & Easy     Lunch     Cream Cheese     Apple     Seafood     Fall     Simmer     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 12

1/2 pound fresh mackerel fillets (preferably Boston)
1/2 cup water
1/4 cup white-wine vinegar
1/4 cup sugar
2 1/2 teaspoons salt
1 teaspoon pickling spices
1/4 cup cream cheese (about 2 ounces), softened
2 tablespoons sour cream
1 tablespoon chopped fresh chives
2 slices rye bread
1/2 crisp apple such as Braeburn or McIntosh
Garnish: chopped fresh chives

Steps:

  • Trim any excess skin from fish and with tweezers remove any small bones. In a saucepan just large enough to hold fillets in one layer bring water and vinegar to a boil with sugar, salt, and pickling spices and simmer 1 minute. Add fish to pickling liquid and cover with a heatproof plate slightly smaller than diameter of pan, weighting plate with a can to prevent fish from curling. Cook fish at a bare simmer 4 minutes, or until just cooked through, and transfer fish and pickling liquid to a glass dish. Chill mixture in freezer 20 minutes.
  • In a small bowl whisk together cream cheese and sour cream until smooth and whisk in chives and salt and pepper to taste. Lightly toast bread and core and slice apple thin.
  • Spread toast with chive cream and arrange apple slices over cream. Drain mackerel and top each toast with half of fish. (Alternatively, chop apples and flake fish. Stir together apple, fish, and chive cream and spread on toasts.)
  • Garnish open-faced sandwiches with chives.

OPEN MACKEREL SANDWICH WITH FENNEL SLAW



Open mackerel sandwich with fennel slaw image

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

2 long slices rye bread
4 tbsp soft cheese
2 fillets hot smoked peppered mackerel (about 150g/5½oz), skinned and flaked
1 fennel bulb , cored and thinly sliced
½ small red onion , thinly sliced
2 tsp small caper
1 lemon , ½ juiced, ½ wedges
1 tbsp extra-virgin olive oil
small bunch chives , snipped

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

OPEN-FACE CORNED BEEF AND CHEESE SANDWICHES WITH PICKLED ONIONS



Open-face Corned Beef and Cheese Sandwiches With Pickled Onions image

Kind of a long title for a simple sandwich but it perfectly describes what this sandwich is all about. Perfect for St. Patricks Day, or whenever you crave this tasty comfort food. You can make the pickled onions several days ahead, they keep fine in the fridge.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 13m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 onion, sliced paper thin
2 tablespoons cider vinegar
2 tablespoons water
2 tablespoons sugar
1 pinch crushed red pepper flakes
4 slices irish soda bread or 4 slices French bread
mayonnaise
spicy mustard (I used Dijon)
6 ounces thinly sliced lean corned beef
4 ounces sage derby cheese, sliced thin

Steps:

  • Combine onion, vinegar, water, sugar and red pepper flakes in a small bowl; cover and refrigerate until needed.
  • Heat broiler; drain onions.
  • Spread thin layers of mayonnaise and mustard on bread slices; top with a portion of drained onions; top with corned beef and cheese.
  • Broil 6-8 inches from heat until sandwiches are heated through and cheese is melted, about 3 minutes.

Nutrition Facts : Calories 138.4, Fat 8.1, SaturatedFat 2.7, Cholesterol 41.6, Sodium 482.9, Carbohydrate 8, Fiber 0.2, Sugar 6.9, Protein 7.8

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