This is what we call a ‘lazy’ sandwich. After a long day at work, we were too tired to cut the bread, so two sandwiches became one. On the left some smoked mackerel imported from Denmark. Danes are very good at smoking fish, and have quite a reputation for smoked herring, smoked cod roe and smoked mackerel. On the right, a simple smoked salmon with avocado sandwich. Quick dinner, simple to make, and very good. The bread is a pane siciliano that we made over the weekend, and which turned out unexpectedly flat (although well tasting). Perhaps not our most exciting sandwich, but still… good.
- 1 slice of bread (we used pane siciliano)
- 1/4 red bell pepper (you can see it under the smoked mackerel on the photo above).
- 1 oz smoked mackerel
- 3 oven roasted garlic
- 1 pinch of smoked paprika
- 3 slices of smoked salmon
- 1/4 avocado
Note that this sandwich was made on fresh bread right out of the oven. This means that no butter is really needed; the bread is moist enough to stand on its own. However, using ‘regular’ bread, you may want to add a bit of butter on the bread before making the sandwich.
Roast a red bell pepper on your BBQ on medium heat until it is soft and moist with some burn marks. Remove the burn marks. Cut the pepper in slices, and use about a quarter of it on one end of this sandwich. Add the smoked mackerel and garnish with oven roasted garlic.
On the other half of the bread, lay out the smoked salmon, and the avocado slices.
Sprinkle the entire sandwich with smoked paprika.