Mackerel is very similar to tuna in flavor, so I thought to try this substitution one day. I loved the results. Serve with a salad for a light lunch or with Pecan Quinoa Pilaf and Sauteed Greens with Orange, Anchovy, and Red Onion for an easy dinner.
Two 7-ounce cans smoked mackerel
1/4 cup mayonnaise
Pinch of celery salt
4 slices whole-grain bread
4 ounces white cheddar cheese, thinly sliced
Preheat oven to 400 degrees.
Open the cans, drain the mackerel, and flake it with a fork in a medium bowl. Mix in the mayonnaise and celery salt. Evenly divide the fish among the slices of bread and cover with the cheese. Place on a baking sheet and bake until the cheese is melted and the mackerel is warmed through, about 8 minutes.
From For Cod and Country: Simple, Delicious, Sustainable Cooking by Barton Seaver (Sterling Epicure, 2011). Copyright © 2011 by Barton Seaver. All rights reserved. Used with permission of Sterling Epicure.
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