Smoked mackerel pâté club sandwich

Name: Smoked mackerel pâté club sandwich
Yield: Makes 2
Ingredients: 6 slices of granary tin loaf, thinly sliced; iceberg lettuce, shredded; 4 rashers of smoked back bacon; 2 tbsp mayonnaise; 1 tbsp sunflower oil

Preparation info

Makes
2

Difficulty
Medium

Appears in

The Ginger & White Cookbook

By Tonia George

Published 2014

About

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.

Ingredients

4 rashers of smoked back bacon
1 tbsp sunflower oil
6 slices

Snack
Sandwich
Pescatarian
Gluten-free

Method

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 a rasher of bacon, a tomato