Canned Mackerel Melt

Ingredients for the Mackerel Salad

• 2 tins Patagonia Provisions Smoked Mackerel fillets, drained and separated into fat flakes
• 1 celery stalk, diced small
• 1 small shallot or ¼ red onion, diced small
• About ⅓ cup roughly chopped flat-leaf parsley leaves
• 1 tbsp. mayonnaise
• 1 tbsp. lemon juice plus 1 tsp. lemon zest
• 1 tsp. Dijon mustard
• Salt and pepper

Ingredients for the Sandwiches

• 4 slices Muenster cheese (3 to 4 oz.)
• 4 slices rye bread
• 6 to 8 dill pickle chips, drained and patted dry (optional)
• 3 to 4 tbsp. salted butter, softened

Putting It All Together

1. In a medium bowl, gently mix the mackerel salad ingredients.
2. Heat a nonstick pan over medium heat.
3. Assemble the sandwiches: Lay a cheese slice on a slice of bread. Add 3 to 4 pickle chips, half of the mackerel salad, and another cheese slice; top with a slice of bread. Repeat for the second sandwich.
4. Smear the tops of the sandwiches with half the softened butter. Place the sandwiches in the pan, buttered-side down, then butter the top sides. Cook until golden brown and the cheese melts, about 5 minutes per side.

Mackerel Salad Variations (adapted from The Kitchn)

Try these recipe swaps for variations on the traditional mackerel-and-mayonnaise combo.

• Use yogurt instead of mayonnaise for a lighter salad.
• Replace the mayonnaise with the olive oil from the tin.
• Add diced apples, raisins or dried fruit to the basic recipe.
• Add diced fennel, shredded cabbage, diced cucumbers or any other crunchy vegetable.
• Add a dash of curry powder, dukkah, harissa or any other savory spice mix in your cupboard.
• Stir in chopped fresh herbs.