Smoked Salmon & Smoked Mackerel Double Sandwich

So handy as you can close the roll and take it on a picnic. Enjoy two flavours from one bread roll!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Makes 2 Cook: 10 min

Ingredients

Bread rolls 2
Lettuce leaf 1
Smoked salmon slice 1
Capers 10
Smoked mackerel fillet 1
Mayonnaise as required
Lemon juice 2 tsp
Parsley as required

Method

1
Cut out three sides of a square twice on the top of a bread roll and hollow out the centre, keeping a lid for each hollow.
2
Fill each hollow with shredded lettuce. Add 1 tsp mayonnaise in each hollow. Cut the smoked salmon and mackerel into pieces and fill into each hollow separately.
3
Add 5 capers onto the salmon and squeeze the lemon juice onto the mackerel and garnish with the parsley. It's ready! You could add 1 tsp cream cheese onto the salmon if you like.
4
Close the lids to make it ready to wrap and take on a picnic. The filling stays nice and moist because of the lids.
6
Or an open version with egg mayonnaise and BLT.
7
Use the hollowed out bread in this Spanish recipe called migas.

Tips & Note

If you stuff too much into the roll, you won't be able to close the lid, so try to hold back a little! The combination of fillings is really up to you and what you like to eat.

Smoked Salmon & Smoked Mackerel Double Sandwich

So handy as you can close the roll and take it on a picnic. Enjoy two flavours from one bread roll!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Makes 2

Cook: 10 min

Ingredients

Bread rolls 2
Lettuce leaf 1
Smoked salmon slice 1
Capers 10
Smoked mackerel fillet 1
Mayonnaise as required
Lemon juice 2 tsp
Parsley as required

Smoked Salmon & Smoked Mackerel Double Sandwich

Recipe ID :2248 Posted on 15 DEC 2016

Makes 2

Cook 10min
views 1,500
printed 0

saved 0

So handy as you can close the roll and take it on a picnic. Enjoy two flavours from one bread roll!

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Ingredients

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2
1
1
10
1
as required
2 tsp
as required

Method

Cook
10min
1
Cut out three sides of a square twice on the top of a bread roll and hollow out the centre, keeping a lid for each hollow.
2
Fill each hollow with shredded lettuce. Add 1 tsp mayonnaise in each hollow. Cut the smoked salmon and mackerel into pieces and fill into each hollow separately.
3
Add 5 capers onto the salmon and squeeze the lemon juice onto the mackerel and garnish with the parsley. It's ready! You could add 1 tsp cream cheese onto the salmon if you like.
4
Close the lids to make it ready to wrap and take on a picnic. The filling stays nice and moist because of the lids.
6
Or an open version with egg mayonnaise and BLT.
7
Use the hollowed out bread in this Spanish recipe called migas.

Tips & Note

If you stuff too much into the roll, you won't be able to close the lid, so try to hold back a little! The combination of fillings is really up to you and what you like to eat.

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Tobuchan
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