Smoked mackerel pâté club sandwich

Preparation info

  • Makes


    • Difficulty


Appears in

The Ginger & White Cookbook

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.


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


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