Smoked Mackerel Tartines with Dill Pickled Radishes
By Andrea GearyPublished on April 2, 2024
Time
30 minutes
Yield
Serves 2
Ingredients
Before You Begin
Look for tins labeled “mackerel fillets” or “mackerel,” which typically contain boneless, skinless fillets, versus tins labeled “small mackerel,” which often contain small fish with the skin and bones intact. You may substitute trout, unsmoked mackerel, or good-quality oil-packed tuna. Serve with a salad for a light meal.
Instructions
- Combine 1½ teaspoons lemon juice, sugar, and salt in small bowl and microwave until mixture is steaming and sugar and salt are dissolved, 10 to 20 seconds. Add radishes and chopped dill and stir to coat. Set aside. In small bowl, stir cream cheese, shallot, Worcestershire sauce, hot sauce, and remaining 2 teaspoons lemon juice until well combined.
- Heat 12-inch skillet over medium heat until hot, about 2 minutes. While skillet heats, transfer radishes to paper towel–lined plate to drain. Spread 1 side of each piece of bread with 1½ teaspoons butter. Cook bread butter side down in skillet until evenly browned, 3 to 5 minutes.
- Transfer bread browned side down to cutting board. Spread each piece evenly with cream cheese mixture. Break mackerel into flakes and arrange over cream cheese mixture. Drizzle each tartine with 1 teaspoon reserved oil. Sprinkle with pepper. Arrange radishes and dill fronds on top and serve.
Time
30 minutesYield
Serves 2Ingredients
Ingredients
Ingredients
Why This Recipe Works
For a tinned fish tartine that was quick yet undeniably elevated, we started by microwaving sliced radishes with lemon juice, dill, sugar, and salt to make a quick pickle. As the radishes soaked, we griddled buttered slices of rustic bread until crispy on the underside side but still plush on the top. A schmear of cream cheese spiked with Worcestershire sauce, hot sauce, and shallots provided a rich and savory base for smoky flaked mackerel. A drizzle of the oil from the tin added further richness and gloss, freshly ground pepper provided piquancy, and the radishes that we pickled with dill supplied fresh crunch.
Want more? Read the whole storyBefore You Begin
Look for tins labeled “mackerel fillets” or “mackerel,” which typically contain boneless, skinless fillets, versus tins labeled “small mackerel,” which often contain small fish with the skin and bones intact. You may substitute trout, unsmoked mackerel, or good-quality oil-packed tuna. Serve with a salad for a light meal.
Instructions
- Combine 1½ teaspoons lemon juice, sugar, and salt in small bowl and microwave until mixture is steaming and sugar and salt are dissolved, 10 to 20 seconds. Add radishes and chopped dill and stir to coat. Set aside. In small bowl, stir cream cheese, shallot, Worcestershire sauce, hot sauce, and remaining 2 teaspoons lemon juice until well combined.
- Heat 12-inch skillet over medium heat until hot, about 2 minutes. While skillet heats, transfer radishes to paper towel–lined plate to drain. Spread 1 side of each piece of bread with 1½ teaspoons butter. Cook bread butter side down in skillet until evenly browned, 3 to 5 minutes.
- Transfer bread browned side down to cutting board. Spread each piece evenly with cream cheese mixture. Break mackerel into flakes and arrange over cream cheese mixture. Drizzle each tartine with 1 teaspoon reserved oil. Sprinkle with pepper. Arrange radishes and dill fronds on top and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments