Recipes Open-Face Smoked-Mackerel Sandwiches Be the first to rate & review! 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 By Mehmet Gürs Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Marie Hennechart Active Time: 25 mins Total Time: 1 hrs Yield: 6 Ingredients 1 large head of garlic, halved crosswise 1/4 cup extra-virgin olive oil, plus more for brushing Nine 1/2-inch-thick slices of Italian bread or ciabatta, halved lengthwise Salt Small arugula leaves, for garnish 1/2 small red onion, thinly sliced 2 medium tomatoes, halved and thinly sliced 3 smoked mackerel fillets (about 3/4 pound), skin removed and each fillet broken into 6 pieces Directions Preheat the oven to 350°. Set the garlic on a piece of foil, cut sides up. Brush with oil and wrap the garlic in the foil. Bake for 40 minutes, until softened; let cool slightly. Meanwhile, light a grill. Brush the bread slices on 1 side with 2 tablespoons of the oil. Grill over high heat until lightly charred, about 1 minute per side. Squeeze the roasted garlic into a bowl and mash with a fork. Stir in the remaining 2 tablespoons of oil and season with salt. Spread the roasted-garlic puree on the grilled bread and arrange a few arugula leaves on top. Top with the mackerel and onion and tomato slices and serve. 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. Rate it Print