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.



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 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.