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
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.