Open-Face Smoked-Mackerel Sandwiches
Turks call these sandwiches balik ekmek and make them with grilled fish—like mackerel—from the Bosphorus. For his version, Mehmet Gürs spreads grilled bread with a creamy roasted-garlic puree and tops it with smoked mackerel, arugula and slices of red onion and tomato. More Tasty Sandwiches
March 2010
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Credit:
© Marie Hennechart
Recipe Summary
Ingredients
Directions
Suggested Pairing
Mackerel follows the general rule for oily fish: Don't pair it with anything tannic (it will taste fishy) or oaky (ditto). This leaves bright, unoaked whites or crisp, dry rosés. Try a citrusy Vermentino from Italy or a rosé from California's Central Coast.