15-minute meal recipes
Hot cross bun mackerel sandwiches
Bored of toasted hot cross buns? Switch things up this Easter with our hot cross bun mackerel sandwiches. Here’s why this unexpected combination works… The inspiration: This unusual recipe is inspired by Turkey’s balik ekmek, a delicious grilled mackerel sandwich piled with plenty of fresh vegetables. The flavours: The oily fish, crunchy peppers and sweet dressing all work well with sweet dried fruit and spices, both of which can be found in a hot cross bun. The twist: Using smoked mackerel and adding crème fraîche stops things getting too sweet and gives everything a mackerel pâté vibe. Make the most of HCB season with more hot cross bun recipes.
ServesMakes 4
Hands-on15 min
DifficultyEasy
Method
Split open and toast the hot cross buns. Make a dressing by whisking together the pomegranate molasses, olive oil, vinegar and chilli flakes (if using) with a pinch of salt and pepper.
Add the carrot, pepper and onion to a bowl. Pour over the dressing and toss to combine.
To build a sandwich, spread 1 tbsp crème fraîche on each bun half, then top the base with a quarter of the mackerel flakes. Finish with a quarter of the dressed veg, then put the lid on and dive in.
Nutrition
| Calories | 595kcals |
|---|---|
| Fat | 36g (15g saturated) |
| Protein | 16g |
| Carbohydrates | 50g (25g sugars) |
| Fibre | 2.7g |
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