Mackerel, with its gently sweet and salty taste similar to salmon, provides a delicious variation to cucumber tea sandwiches, an otherwise traditional teatime staple. Pictured with our Savory Cheddar & Leek Tea Sandwiches and Egg & Cress Tea Sandwiches.
Mackerel Pâté & Cucumber Tea Sandwiches
Serves: 24
Ingredients
- 1 (15-ounce) can mackerel, skin and bones removed
- 3 tablespoons crème fraîche
- 2 tablespoons unsalted butter, softened
- 1 tablespoon prepared creamy horseradish
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1⁄4 teaspoon fine sea salt
- 1⁄4 teaspoon ground black pepper
- 2 tablespoons mayonnaise
- 1 English cucumber
- 12 large slices sourdough sandwich bread
Instructions
- In the work bowl of a food processor, pulse together mackerel, crème fraiche, butter, horseradish, Worcestershire sauce, mustard, lemon juice, salt, and pepper until mixture is smooth. Cover mackerel pâté, refrigerate, and use within a day.
- Cut 72 very thin slices from English cucumber. Blot dry on paper towels.
- Spread a thin layer of mackerel pâté onto 6 bread slices. Place 12 cucumber slices each on top of pâté, overlapping or shingling to fit bread slice. Spread a thin layer of mayonnaise onto remaining 6 bread slices. Place bread slices, mayonnaise side down, on top of cucumbers to make 6 whole sandwiches. Using a serrated bread knife in a gentle, sawing motion, trim and discard crusts from all sides of sandwiches. Cut each sandwich into 4 equal rectangles to make a total of 24 tea sandwiches. Serve immediately, or cover with damp paper towels, place in a covered container, refrigerate, and serve within 2 hours.
