This one really is a no-brainer for me. Nigel Slater is my kind of cook – simple (but never simplistic) food, based on good ingredients, attention to detail, and made with heart. So his combination of smoked mackerel (winning), cheddar (bi-winning) and double cream (surely the Charlie Sheen of the dairy) in a grilled sandwich… I had to make it mine.
Read more for the recipe.
- 2 slices of hot buttered toast (Nigel says brown. I agree, but I only had a good white loaf handy)
- 1 smoked mackerel fillet, skinned & flaked
- half a cup of cheddar cheese (you don’t need me to tell you to make it mature, do you?!)
- 1 tablespoon of double cream (I substituted Crème Fraîche to assuage the New Year resolution guilt… and it was what I had)
- Worcestershire sauce
It’s simple mash-up business, here. Mackerel, cheese, cream into a bowl, and season (little or no salt, heavy on the pepper). Introduce them to a fork, repeatedly, and assertively. Sprinkle a little L&P on the toast, spread the mackerel mix on one slice, and pop it under the grill ’till it bubbles and starts to colour slightly, and add the other slice on top.
BOOM! Sarnie heaven.
Adapted from Nigel Slater’s Real Food. But then you know that, because anyone with any sense owns it.